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Vegetable Crumble     Veg    HT  MC    70mins

Serves 4    Hot  Vegetarian  Vegetables  Nuts  Main Course    Eggless



2 tbsp Olive Oil

2 Leeks, thickly sliced

2 Large Carrots, thickly sliced

1 Red Capsicum (Sweet pepper), deseeded and diced

450g/1lb Courgettes (Zucchini), thickly sliced

1 x 400g/14oz tin Tomatoes

teasp Dried Basil

Salt and Black Pepper

50g/2oz Pine Nuts

2 teasp Cider Vinegar

150g/6oz Wholemeal Flour

1/4 teasp Salt

50g/2oz Butter, diced

75g/3oz Freshly grated Parmesan




1. Heat the oil in a pan, add the leeks and carrots and fry over a medium heat for 5 minutes, stirring. Add the pepper and fry for 5 minutes then add the courgettes and fry for a further 5 minutes, stirring constantly.


2. Add the entire contents of the tin of tomatoes together with the basil, salt and pepper. Bring to the boil, cover and simmer for 10 minutes.


3. Meanwhile, preheat the oven to 200C,400F, Gas mark 6 and make the topping.


4. Place the flour and salt in a bowl, add the butter and rub into the flour with your fingertips until it resembles breadcrumbs. Stir in 50g/2oz of the Parmesan.


5. Add the pine nuts and vinegar to the vegetables, stir well then transfer to an ovenproof casserole. Sprinkle the crumble mixture over the top of the vegetables and top with the remaining parmesan.


6. Bake in the oven for 35-40 minutes until golden brown. Serve immediately.


More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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