Walled Kitchen Garden Savoury Crumble

Main courses

  • Serves: 6
  • Preparation time: 40 minutes
  • Cooking time: 40 minutes
Walk through the kitchen garden to see what vegetables are in season © Arlington Court staff

Walk through the kitchen garden to see what vegetables are in season

Ingredients

Filling

2 tablespoons of olive or vegetable oil

1 large onion finely chopped

2 courgettes, sliced

Diced pumpkin flesh (about 250g) or squash

Or any vegetable you really like – celery, parsnip, celeriac  - maybe the contents of your Arlington Court Veg box – only £6 from the shop.

2 carrots sliced

4 fresh tomatoes quartered

Tin of chopped tomatoes

Handful of fresh herbs (parsley, basil, thyme) whatever takes your fancy, roughly chopped

Topping

500g plain flour

250g soft butter or margarine 

Fresh herbs (mixed), finely chopped

50g rolled oats

100g grated cheddar cheese

Teaspoon English mustard powder

 

Method

  • Pre-heat oven to gas mark 6/400F/200C  or 180C Fan oven
  • Fry onion in oil until golden brown and softened, add all other hard ingredients and fry for a few minutes, add tinned tomatoes and heat through
  • Turn into greased shallow oven dish
  • Add fresh tomatoes, season to taste and mix herbs in.
  • To make topping, rub butter/margarine into flour to make fine breadcrumbs, add herbs, oats, mustard and cheese. Mix thoroughly.
  • Sprinkle on top of vegetable mix and press down gently.
  • Put in oven for 30-40minutes until golden brown and veg mix is bubbling hot