Special Diet

Butter Bean and Vegetable Nut Crumble

cook 30 mins
  • 75 g (3 oz) butter, chilled and diced
  • 175 g (6 oz) plain flour
  • 100 g (3 1/2 oz) walnuts, chopped
  • 50 g (2 oz) Cheddar cheese, grated
  • 2 x 250 g (8 oz) packs prepared broccoli, cauliflower and carrots
  • 500 g (1 lb) jar ready-made tomato and herb sauce
  • 2 garlic cloves, crushed
  • 6 tablespoons finely chopped basil leaves
  • 400 g (13 oz) can butter beans, drained and rinsed
  • salt and pepper
  • Rub the butter into the plain flour until crumbs form. Stir in the chopped walnuts and grated cheese, season and set aside.
  • Remove the carrots from the packs of prepared vegetables, roughly chop and boil for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.
  • Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling.
  • Stir in the garlic, basil, butter beans and blanched vegetables. Transfer to a medium-sized ovenproof dish and scatter over the crumble mixture. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 15–20 minutes or until golden and bubbling.
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