© Lee Harvey 2020–21


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For the crumble filling
1 tbsp olive oil
1 sweet potato, diced
1 large carrot, diced
1 small parsnip, diced
1 small brown onion roughly chopped
½ fennel bulb
40g broad beans (fesh or frozen) (substitute edamame beans if broad beans not available, although they have a slightly woody taste)
25g garden pea (fresh preferably but frozen will do)
1 leek, top leaves removed, sliced into 10–15mm rounds
4 rainbow chard, stalk and leaves, chopped roughly (optional if available)
6 runner beans, destringed and sliced lengthways diagonally about 10mm wide (use 10 dwarf french beans cut in half as an alternative)
8 cherry tomatoes
1 garlic clove, finely chopped
Pinch of saffron
2 bay leaves
500ml of vegetable stock
½ tsp black pepper

For the crumble topping:
250g salted butter, diced
200g plain white or wholemeal flour
150g rolled oats
25g sunflower seeds
25g pumpkin seeds
100g grated mature Cheddar cheese (or extra mature or medium if preferred)


1. In a large pan sauté the vegetables, bay leaves, saffron and garlic (apart from the tomatoes and frozen peas, if used), for 5–10 minutes. Then add the tomatoes and frozen peas, cook for a further five minutes to soften all vegetables.  
2. Add the stock and black pepper and set aside while making the crumble.
3. Mix the cornflour with about 30ml water to make a paste. Stir the cornflour mixture into the vegetable and stock mixture.
4. Preheat the oven to 200C, 180C fan, gas 6.
5. Make the crumble by rubbing the butter flour, oats, and seeds together to make a coarse crumb texture.
6. Layer the crumble over the vegetables, use a dish that enables the crumble to be a thick layer.
7. Sprinkle a layer of grated cheddar over the top of the crumble.
8. Bake in the oven for about 45 minutes. Serve.




Time: 20 minutes preparation, 1 hour cooking;

Requires: 1 mixing bowl. 1 deep oven-proof dish

Serves: four