Vegetable crumble

Main courses

  • Serves: 6
  • Preparation time: 30 minutes
  • Cooking time: 40 minutes
A great way to use up all that home grown veg © Lucy Harries

A great way to use up all that home grown veg


  • 1kg (2lb) potato
  • 1kg (2lb) carrots
  • 500gm (1lb) leeks
  • 4 sticks celery
  • 200gm (8oz) mushrooms
  • 2 large parsnips
  • 800gm (1.5lb) tinned chopped tomatoes
  • 500ml (1pint) vegetable stock
  • small bunch fresh basil
  • small bunch fresh mixed herbs
  • 4 slices of bread (white and brown)
  • Note: any root vegetable can be used or substituted depending on seasonal availability.


  1. Peel the root vegetables, and wash the celery and mushrooms.
  2. Chop all of your vegetables into even sized chunks, approx 1 inch (2.5cm)
  3. Saute the vegetables until just soft, approx 5 mins.
  4. Add the tin of chopped tomatoes, the vegetable stock and the chopped basil.
  5. Simmer for approx 5 mins until the sauce is heated through.
  6. Pour into a casserole dish and top this with the bread crumbs and mixed chopped herbs.
  7. Bake in a moderate oven at gas mark 4 (180C) for approx 20 mins and until the topping is golden brown.