This was a bottom of the veg box use-it-all-up idea which turned out good. Very good. It's not strictly a crumble I guess as I cheated and used bread crumbs on the top, but it worked well to give a crunchy, tasty, nutty crust to counter the vegetables below. Omit the cheese for a vegan version. The veggies given below are what we needed to use up. Other combinations would also work!
For 4-6 portions you need:
1-2 onions, chopped
1-2 carrots, peeled and thickly sliced
1 squash, peeled and cut into chunks
2 ears corn, with the kernels stripped off
1 courgette, thickly sliced
2 tsp vegetable stock powder
3 slices brown bread with seeds
handful grated cheddar
salt and pepper
1 tbsp roughly chopped herbs (thyme, rosemary, parsley)
1 can butter beans, drained and rinsed
1 tbsp light olive oil
2 tbsp pine nuts
2 tbsp flaked almonds
Begin by sauteeing the onion in the oil. Add the squash and carrot and cook for a further 2-3 mins. Add the courgette and sweetcorn and enough water to come half way up the sides of the pan (you don't want too much). Add the beans, stock powder, herbs and season. Cook for 5 mins or so.
Meanwhile blitz the bread in a food processor till fine crumbs. Tip the veggies and stock into a large oven proof dish and sprinkle over the breadcrumbs. Add the cheese if using and then the pine nuts and almonds. Bake in a moderate oven for about 20 mins until the veggies are all cooked and the crumbs are browned. Serve with saute potatoes and braised red cabbage. Yum yum yum.
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