ingredients
serves 4 - 6
2 tablespoons Butter or margarine
1/2 pound baby onions, peeled
1 garlic clove, peeled and crushed
2 tbsp chopped sage
1/2 pound carrots, peeled and chopped
1/2 pound peeled, deseeded butternut squash, cut into cubes
14 ounce can chopped tomatoes
1/2 pound broccoli florets
1/2 pint heavy cream
7/8 cup milk
salt and pepper
CRUMBLE TOPPING
1 cup + 2 tablespoons plain whole wheat flour
3/8 cup butter or margarine, diced
1/2 cup walnuts, finely chopped
1/3 cup Cheddar cheese, grated
method
1. Melt the butter in a skillet, add the onions, garlic and sage, and fry gently for 10 minutes until softened. Add the carrots and squash and fry for a further 10 minutes. Add the tomatoes, cover and simmer for 15 minutes until the vegetables begin to soften. Leave to cool slightly.
2. Meanwhile, prepare the crumble topping. Sift the flour and a pinch of salt into a bowl, then rub in the butter until the mixture resembles fine breadcrumbs. Stir in the walnuts and cheese. Set aside.
3. Add the broccoli, cream and milk to the vegetable mixture and season well with salt and pepper. Spoon into a 3 1/2 pint pie dish and scatter over the crumble topping. Cover with foil and bake at 190°C (170°C fan oven) for 20 minutes.
4. Remove the foil and return to the oven for a further 15 - 20 minutes until bubbling and golden on top. Serve with a green vegetable.
