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Spring Vegetable Crumble

 

INGREDIENTS (Serves 4)

 

1kg mixed young vegetables (carrots, courgettes, mushrooms, leeks, peas, green beans)

300ml single cream

100g streaky bacon, cut into small ribbons (leave out for vegetarians)

A few sprigs chives, chervil and tarragon, finely chopped

100g plain flour

100g butter, diced

50g breadcrumbs

 

 

DIRECTIONS

 

1. Preheat the oven 180 or gas mark 4.
2. Grate the carrots and courgettes, finely chop the mushrooms and cut the leeks into thin slices.
3. Blanch the peas and beans for 2-3 minutes in salted boiling water. Drain.
4. Put the flour and the butter in a bowl.
5. Rub in the butter until mixture resembles large crumbs.
6. Stir in the breadcrumbs for the crumble topping.
7. Mix the vegetables with the cream, bacon (if required) and chopped herbs.
8. Put into an ovenproof dish and cover with the crumble topping.
9. Bake in the pre-heated oven for 30-40 minutes until golden.