Vegetable Root Crumble

Method

• step 1

  Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water

• step 2

  Roughly chop the leeks and add them to the boiling water 5 mins later

• step 3

  Drain veg and place in a baking dish, keep the water and return it to the saucepan

• step 4

  Crumble stock cubes int the water and boil until reduced by half

• step 5

  Melt the goats cheese into the water

• step 6

  When fully melted and combined pour over the vegetables n the dish

• step 7

  Sprinkle the sweetcorn over the vegetables and leave to cool

• step 8

  Rub the four and butter together with fingertips

• step 9

  Grat the cheddar and mix with the flour and butter

• step 10

  Cover the very with the crumble mixture and spread evenly

• step 11

  Place in the oven until golden and melted