Vegetable Cheese Crumble

Here we have a collection of cheap, easy, delicious and mostly nutritious recipes, perfect for students, those living alone and on a budget families.

First up is Vegetable Cheese Crumble, great for using up left over veg.

Can be used as a main or side dish !

Crumble top 100g wholemeal flour 75g grated cheddar cheese 50g butter / margarine Pinch of salt ‘n’ pepper	Filling 1 onion 50g peas 50g mushrooms 100g broccoli 50g sweet corn 50 g broad beans
Roux Sauce 25g  butter / margarine 25g plain flour 300mls milk Salt ‘n’ pepper

1.    Wash/ peel / chop broccoli and mushrooms and dice onion.

2.    Put broccoli in a pan of water with a pinch of salt and bring to the boil, simmer for 5 mins then add all other veg minus the onion, simmer for another 5 mins. drain and put in casserole dish.

3.    Fry the onion till brown & caramelised. When done put into a casserole dish

4.    To make the Roux sauce put a LITTLE milk with the flour and make a smooth paste. Gradually add the rest of the milk (make sure no lumps), then add the margarine / butter.

5.    Put in a pan on medium heat STIR CONSTANTLY with wooden spoon, bring sauce to boil and thickens.

6.    You know sauce is ready when it coats the back of the spoon.

7.    Add salt and pepper.

8.    Pour over veg in casserole dish

9.    To make the crumble rub the margarine / butter in to the flour, stir in cheese, salt and pepper, then sprinkle on to veg and cheese sauce.

10. Whack into oven on 200°C / Gas 6 for 10-15 mins

Variations

• Any veg will do e.g. carrot, aubergine ... whatever takes your fancy (some veg will be softer & soggier ... may take some practice)
• A hand full of oats to the crumble mixture
• A touch of mustard powder will give the crumble some kick !
• Crumble up blue cheese and distribute through sauce
• Some cooked bacon or pancetta will liven up the sauce and give meat eaters their meat fix.