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.