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    Vegetable Crumble with Walnuts and Cheshire Cheese

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    Vegetable Crumble with Walnuts and Cheshire Cheese

    Our savoury crumble makes a tasty vegetarian meal, served with a fresh tomato salad.

    • Vegetarian
    • Organic
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 4


    • 15g organic butter
    • 4 organic leeks, trimmed and cut into 2.5cm slices
    • ½ x 500g pack organic baby new potatoes, diced
    • 2 x 400g cans Biona Organic Butter Beans, drained and rinsed
    • 400g can organic chopped tomatoes
    • For the crumble
    • 75g Waitrose Organic Sliced Wholemeal Bread
    • ¼ x 100g pack Waitrose Organic Walnut Halves
    • 20g pack fresh organic curly parsley, chopped
    • 100g Yeo Valley Organic Cheshire Cheese, crumbled


    1. Preheat the oven to 180°C, gas mark 4. In a medium pan, melt the butter and add the leeks and potatoes. Cover and cook for 10 minutes, stirring occasionally. Add the butter beans and tomatoes. Season, then cover and simmer for a further 5 minutes.
    2. Meanwhile, make the crumble topping by placing the bread, walnuts, half the parsley and 75g of the cheese in a food processor. Pulse until the mixture resembles breadcrumbs.
    3. Stir the remaining parsley into the leek and butter bean mixture then transfer to a shallow 2-litre ovenproof dish. Scatter the remaining cheese over the top, cover with the crumble mix and level with the back of a spoon.
    4. Bake for 30 minutes, or until the topping is crisp. Serve immediately with a fresh tomato salad.

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    Cook's tips

    Get ahead by making the crumble topping the day before. Store in the fridge in an airtight container until ready to use.

    Drinks recommendation

    The buttery finish of Chardonnay is a perfect match for this dish.


    Average user rating

    4 stars