Crumble Time!

It has been a while since I wrote up a recipe.

Today, because it was cold wet and windy, I felt like a scrummy, comfort food kind of dish.

So I decided to grab some sweet potatoes, carrots and some onions.

I also chopped a leek and I took some peas and sweetcorn from the freezer as well as half a bag of Quorn pieces.

Then I made up a nice savoury crumble mix and popped it in the oven…

Serves 4-5:

  • 5 small sweet potatoes
  • 2 medium carrots
  • 1 thick leek
  • 1 medium onion
  • 1 cup of peas
  • 1 garlic clove
  • ½ cup of sweetcorn
  • 250 g Quorn pieces
  • 2 OXO (stock) cubes
  • ½ pint water
  • ½ pint milk
  • ½ cup grated cheddar
  • A tablespoon of flour

For the crumble

  • ½ cup ground almonds
  • 100 g butter
  • 1 cup oats
  • 1 cup grated cheddar
  • Mixed dried herbs
  • Good pinch of cayenne pepper
  • A few tablespoons of shaved almonds


Chop the sweet potatoes, carrots, onions and the leek.

Heat up some coconut oil and gently fry these vegetables.

Add the peas, Quorn and sweetcorn.

Crumble the OXO (stock cube) over the vegetables and the flour.

Stir well and add the liquid.

Simmer gently over a low heat till the sauce thickens and the vegetables are softened.

In the meantime make the crumble. Put all ingredients in a bowl and mix it all up till it resembles crumbs.

Put the vegetable mixture in an ovenproof dish.

Top it with the crumble mixture and bake it in the oven at 200 °C (390 °F) till it is golden brown.


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