Vegetable Crumble

Ingredients:
For the crumble topping:
Butter or margarine 100g
wholemeal flour 175g
Cheddar cheese, grated 100g
Mixed seeds 50g
Sesame seeds 2 tbsp

Base:
Mixed root veg (parsnip, swede, turnip, potato, carrot etc) 675g
1 large onion
Butter or margarine 50g
wholemeal flour 25g
300ml vegetable stock
142 ml milk
3 tbsp chopped parsley

Rub the butter into the flour until the mixture resembles fine crumbs. Add the cheese and seeds and mix in.

Chop the vegetables then melt the butter in a large pan and cook the onion until transparent. Add the prepared veg and cook over a gentle heat for 10 minutes. Stir in the flour then add the remaining ingredients. Bring to the boil, reduce heat, cover and simmer for about 15 minutes until the veg is just tender.

Transfer to an oven proof dish. Press the crumble topping over the veg and bake in the oven at 190c for about half an hour, until golden.

(serves 6)