Savoury Crumble

A comforting bake to warm on a chilly eve. If you’re not a fan of leeks, use mushrooms instead. Similarly, if you’re catering for vegetarians, leave out the bacon and use a vegetarian hard cheese in the crumble.

Hands-on time 45min. Cooking time about

1hr 20min. Serves 4

• 400g butternut squash, peeled, deseeded and cut into 2cm pieces

• 2tsp vegetable oil

• 2 leeks, trimmed and sliced

• 5 rashers unsmoked back bacon, roughly chopped

FOR THE WHITE SAUCE

• 50g butter

• 50g plain flour

• 700ml milk

• 75g mature Cheddar, grated

FOR THE CRUMBLE

• 175g plain flour

• 25g Parmesan, finely grated

• 1tsp dried mixed herbs

• 100g butter, chilled and chopped

1 Preheat oven to 190°C (170°C fan) mark 5. Mix squash, 1tsp oil and some seasoning on a baking tray and roast for 30min, until tender.

2 Meanwhile, heat remaining 1tsp oil in a large frying pan over medium heat and cook leeks for 5min. Add bacon, turn up heat to high and fry for 5min, stirring occasionally, until starting to brown. Set aside.

3 Make the white sauce. Melt the butter in a large pan. Stir in flour and cook for 1min. Remove pan from heat and gradually stir in the milk until smooth. Return to heat and cook, stirring constantly, until thickened. Remove from heat and stir in the Cheddar.

4 Mix the cooked butternut squash and leek mixture into the white sauce. Check seasoning and spoon into a 2 litre ovenproof dish.

5 For the crumble, mix the flour, Parmesan, dried herbs and some seasoning in a bowl. Rub in butter using your fingertips until mixture resembles fine breadcrumbs.

6 Sprinkle crumble mixture over the filling and cook in oven for 50min, until golden and bubbling. Serve with a green salad or seasonal veg, if you like.

PER SERVING 801cals, 25g protein, 49g fat (29g saturates), 61g carbs (14g total sugars), 7g fibre