The is the twist on our classic Sweet Autumnal Crumble, but equally nourishing and delicious.

Veggie Crumble

• dash of olive oil
• 1 small onion, chopped finely
• 1 tablespoon of chopped garlic
• 300g parboiled vegetables (beetroot and carrots)
• a handful of halved tomatoes
• 200ml vegetable stock
• 1 tablespoon of chopped parsley
• 80g oats
• 70g ground nuts
• 30g unsalted butter

1. Fry the onion in the olive until softened
2. Add the garlic and fry for 30 seconds
3. Mix the onion mix with the parboiled vegetables, tomatoes and parsley
4. Place into a baking tray, pour stock over – enough to cover the vegetables
5. Mix the oats, nuts and butter and cover the vegetables
6. Bake on 170C until golden brown
7. Serve with a tomato salad

Tomato Salad

• 100g of chopped tomatoes per person
• 1 tablespoon of finely chopped onion
• drizzle of olive oil and cider vinegar
• pinch of salt and pepper

1. Mix all the ingredients, adjust seasoning accordingly
2. Leave to stand for at least 15 minutes (the acidity will soften the harsh flavour of a raw onion)