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Cheese and herb crumble<br />
Savoury easy-make <strong>on</strong>e-pot delights from Amanda Grant<br />
Surprise your friends and family by making a delicio<str<strong>on</strong>g>us</str<strong>on</strong>g> cheese and herb crumble with vegetables instead<br />
of the <str<strong>on</strong>g>us</str<strong>on</strong>g>ual blackberries and apples. The great thing about this supper is that it is all in <strong>on</strong>e pot, which<br />
means very little washing up. If you haven’t made a white sauce <str<strong>on</strong>g>us</str<strong>on</strong>g>ing flour and butter before <str<strong>on</strong>g>now</str<strong>on</strong>g>, this is<br />
the time to have a go. I have added leeks to the sauce to make sure it has lots of yummy flavour. You can<br />
then include any vegetables you like. If you want to add some meat, chicken or ham is particularly good.<br />
For extra flavour and texture in the crumble, mix in grated cheese, oats and chopped herbs. Finley, my<br />
youngest, says rosemary tastes best. Enjoy!<br />
Serves: 4-6<br />
2 medium leeks, trimmed and washed<br />
50g butter<br />
50g plain flour<br />
500ml full fat milk<br />
1tsp English m<str<strong>on</strong>g>us</str<strong>on</strong>g>tard<br />
1 broccoli head & 200g green beans (OR<br />
small pieces of courgettes, sweet potatoes,<br />
cauliflower, peas etc)<br />
For the topping:<br />
100g butter – chilled and cut into small pieces<br />
150g plain flour<br />
2 big handfuls fresh chopped herbs e.g. a<br />
mixture of rosemary & parsley is good<br />
50g grated cheddar cheese<br />
handful oats (opti<strong>on</strong>al)<br />
w w w. V I VA l E w E s . C o M<br />
photo: s<str<strong>on</strong>g>us</str<strong>on</strong>g>an bell<br />
k I D s ’ k I t C h E N<br />
Turn the oven <strong>on</strong> to 190C/375 F/ gas mark 5.<br />
Cut the leeks into thin circles.<br />
Put the leeks and butter in a pan and heat gently to soften, this will take about 10 minutes.<br />
Add the flour and cook for a few minutes. Add the milk and cook gently, stirring. Keep stirring until it<br />
has thickened and then leave to simmer for a few minutes. Add the m<str<strong>on</strong>g>us</str<strong>on</strong>g>tard.<br />
Cut the broccoli into small florets and trim the beans. Put the vegetables (and any meat like chicken or<br />
ham) into ovenproof dishes. Spo<strong>on</strong> the sauce over the top.<br />
Make the crumble topping by putting the butter and flour into a big bowl. Using finger tips, ‘rub’ in the<br />
butter. Add the chopped herbs, cheese and oats (if <str<strong>on</strong>g>us</str<strong>on</strong>g>ing) and mix.<br />
Spo<strong>on</strong> the crumble over the sauce and veg, and bake for 25-30 minutes until the topping is golden and<br />
the sauce is hot and bubbling.<br />
Win a copy of Amanda Grant’s book Grow it, Cook It With Kids by answering the following questi<strong>on</strong><br />
correctly. Are tomatoes a) a fruit or b) a vegetable? Email thenibbler@vivalewes.com with your name and<br />
c<strong>on</strong>tact number by 30th Sept. Winners will be drawn out of a casserole dish.<br />
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