Grub and Grubs

Vegetable crumble

  • 150g plain flour
  • 125g cold butter
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 1tsp salt
  • 1 onion
  • Pinch cracked black pepper
  • 5 garlic cloves
  • 3 celery stalks
  • 2 large carrots
  • 2 large potatoes
  • 1 leek
  • 1 bunch/handful/100g bag of fresh basil leaves
  • 500ml vegetable stock or 1 stock cube
  • 500ml white wine
  1. Cut the butter into small chunks
  2. If you have a food processor, add the butter and flour and blend until the mix looks like fine breadcrumbs
  3. If you don’t have a food processor, put the butter and flour in a large bowl and rub between your fingers and thumbs until the mix looks like fine breadcrumbs
  4. Add the seeds and salt and gently mix through. Leave in the freezer for an hour to chill
  5. Sprinkle a couple of tablespoons of cold water over the mix and gently stir with a fork until you get some small lumps mixed in with the fine crumbs then leave to rest in the fridge
  6. Chop and lightly fry the onion and pepper in a little olive oil
  7. Finely chop the garlic and add to the pan. Cook on medium for 5 minutes
  8. Chop the celery, carrots, potatoes and leek and fry for another 5 minutes
  9. Preheat the oven to 200c
  10. Add the stock and wine to the veg and turn the heat up. When it starts to boil, reduce the heat to a simmer and cook for 10-20 minutes until most of the liquid has gone. Add the basil leaves
  11. Lightly butter an oven dish and spoon in the veg mix
  12. Take the crumble mix from the fridge and lightly sprinkle it on top. don’t flatten or press it down
  13. Bake for 25-30 minutes until just passed golden. Leave to cool for 5-10 minutes and serve