Herby veggie crumble

40g butter or baking fat/block

150g wholemeal flour

50g cheese

50g oats

2 x 5ml mixed herbs

2 leeks (small)

1 red pepper

4 mushrooms

1 can chopped tomatoes (400g)

Weighing scales, mixing bowl, grater, wooden spoon, chopping board, knife, baking dish (approx. 20cm x 20cm), can opener.

1. Preheat oven to 200°C or gas mark 6.
2. Rub the fat into the flour until it resembles breadcrumbs.
3. Grate the cheese.
4. Stir in the grated cheese, oats and 1 x 5 ml mixed herbs.
5. Slice the leeks and red pepper.
6. Quarter the mushrooms.
7. Arrange the vegetables in a baking dish.
8. Pour over the canned tomatoes and 1 x 5ml spoon mixed herbs.
9. Sprinkle the crumble topping over the vegetables.
10. Bake in the oven for 25 – 30 minutes, until golden.

• Try different combinations of vegetables, such as sweetcorn or broccoli.
• Use different herbs to vary the flavour e.g. parsley or thyme.
• Be creative with your crumble topping. Try different types of cheese e.g. parmesan or feta or add crushed digestive biscuits instead of oats.
• Serve the crumble with a side salad.
• The baking dish gets hot so remember to wear oven gloves.