Nathan Outlaw's easy vegetarian crumble recipe is incredibly adaptable, and could suit any seasonal vegetables, such as courgettes, leeks, broccoli or cauliflower. With a creamy cheese sauce and crunchy topping, it makes a wonderfully warming meal.
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Using fingertips, rub together the flour, salt and butter for the crumble. Once it comes together as a sandy rubble, mix in the porridge oats, grated cheese and seeds or nuts
50g of butter
100g of plain flour
1 pinch of salt
30g of porridge oats
75g of cheddar, grated
3 tbsp of mixed seeds, or mixed chopped nuts
Chop all the vegetables to a similar size, then add to a pan of boiling water. Parboil until just tender (the time this takes will depend on the mix of vegetables used) then drain and distribute between four ovenproof dishes
620g of carrots, sweet potatoes and parsnips, or any mix of vegetables of your choice
Preheat the oven to 180°C/gas mark 4
Add the oil to a pan and soften the onion, celery and garlic for the white sauce. They should be soft, but not coloured
2 tsp oil
1 white onion, chopped
1 stick of celery, chopped
1 garlic clove, chopped
Stir in the butter until melted, then add the flour and milk, stirring continuously to make a smooth sauce. Allow the sauce to come to the boil, then crumble in the stock cube
50g of butter
50g of plain flour
500ml of milk
1 vegetable stock cube
Add in the 50g of grated cheddar and cook for a further 2 minutes until the sauce is thick and thoroughly combined
50g of cheddar, grated
Pour the white sauce over the vegetables in the dishes, making sure that all the vegetables are covered
Sprinkle over the crumble mix without pushing down into the sauce. Top with a little extra grated cheese and bake in the oven for 35–40 minutes until the top is golden and crisp
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