any veg will do crumble: dairy free

I hate waste. Despise it. So, when my carrots are bendy and celery wilting, the rabbits go hungry. This fallback recipe can be made with any old back of the fridge veg and can be converted to gluten free by substituting plain wheat flour for gluten free. I use my slow cooker, as it ramps up the flavour of the tomatoes and is a super cheap way of cooking.

Ingredients:

1 onion chopped

250g butternut squash cubed (if you're using squash, keep the skin on to prevent it going to mush)

2 sticks of celery diced (use the leaves too)

1 red pepper diced

2 cloves garlic peeled & roughly chopped

1 carrot sliced

2 tsp Marigold Bouillon

1 tin chopped tomatoes

4 tbsp tomato puree

4 tbsp water

1tsp black mustard seeds

2 tsp mixed dried herbs

2 bay leaves

60ml red wine

For the topping:

150g plain flour

50g marg 1 tsp poppy seeds

seasoning to taste

100g grated mature cheddar (optional)

Method

Throw all the ingredients, other than the crumble topping, into the slow cooker. Stir, put the lid on and cook for 6 hours on low.

Meanwhile rub the marg with the flour & herbs & seasoning to a breadcrumb consistency. Stir through the poppy seeds.

Once the veg is cooked, heat the oven to 200g & sprinkle the topping over. Scatter over the cheese if using & place in the oven for 30 mins until the crumble is crunchy & the base bubbling.

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