The anchovies may be left out of this dish so that vegetarians can enjoy it, but they do give the vegetables a delicious flavour. Serve the dish on its own or as an accompaniment to sliced turkey or ham.
ingredients
serves 8
1 pound potatoes
1/2 pound leeks
2 tablespoons butter
1 pound carrots, chopped
2 garlic cloves, crushed
3 cups mushrooms, sliced
1 pound Brussels sprouts, sliced
1 1/2 ounce can anchovies, drained
salt and freshly ground black pepper
for the cheese crumble
4 tbsp All purpose flour
4 tbsp butter
1 cup fresh breadcrumbs
50 g (2 oz) Cheddar cheese, grated
2 tbsp chopped fresh parsley
1 tsp English mustard powder
method
1. Peel and halve the potatoes and parboil them in salted water until just tender. Drain and cool. Cut the leeks in half lengthways and wash them thoroughly to remove any small pieces of grit or soil. Drain on kitchen paper and slice in 1/2 inch pieces.
2. Melt the butter and cook the leeks and carrots for 2 - 3 minutes. Add the garlic and sliced mushrooms and cook for a further 3 minutes. Add the Brussels sprouts. Season with pepper only, if using the anchovies, if not, add salt to taste. Transfer to a 2.5 litre (4 pint) 10 cup ovenproof dish.
3. Preheat the oven to 200°C (400°F). Chop the anchovies and scatter them over the vegetables. Slice the cooked potatoes and arrange them on top of the anchovies.
4. To make the crumble, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs, or process in a food processor. Add the breadcrumbs and fold in the grated cheese, and add the chopped fresh parsley and the mustard powder. Mix together well Spoon over the vegetables and bake for 20-30 minutes until the crumble topping is golden and crispy.
more information
Anchovies can be too salty for some people's taste soaking them in milk for about an hour helps to remove some of the excess saltiness.
