Tasty Crumble

  • 2 teaspoons olive or sunflower oil
  • 1 onion, chopped
  • 4 ounces mushrooms, sliced
  • 4 ounces carrots, peeled and sliced
  • 1 small cauliflower, cut into florets
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon wholemeal flour
  • ½ pint vegetable stock
  • Salt and freshly ground black pepper
  • 1 (15 ounce) can butter beans
  • 1 (8 ounce) can kidney beans
Topping
  • 2 ounces jumbo oats
  • 2 ounces 100% wholemeal flour
  • 1 ounce hazelnuts, chopped
  • 1½ ounces low fat spread

Heat the oil over a moderate heat in a large frying pan and fry the onion, mushrooms carrots and cauliflower. Cover and cook for 5 minutes stirring frequently. Sprinkle on the rosemary and flour and cook for 2-3 minutes. Pour on the stock bring to the boil and simmer gently for 2 minutes. Stir in the seasoning, butter beans and kidney beans. Put the mixture into a casserole or ovenproof dish.

For the topping, mix together the oats, flour, hazelnuts and low fat spread. Sprinkle on top of the vegetables. Bake at 350°F for 30 minutes. Serve hot.

  • Yields: 4-6 servings
  • Preparation Time: 1 hour and 30 minutes

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