This hearty dish combines the warmth of root vegetables with the texture of the crumble and the distinctive flavour of cumin seeds
- For the filling:
- 650g (1¼ lb) prepared weight of carrots, swede, parsnips, peeled and diced or sliced
- 350g (12oz) leeks, well washed, trimmed and cut into thick slices
- 410g can butter or cannellini beans, rinsed and drained
- 2tsp vegetable bouillon powder
- 2tsp cornflour
- Salt and ground black pepper
- For the crumble filling:
- 75g (2 ½ oz) dairy-free soya spread
- 150g (5oz) gluten-free plain white flour
- 1tbsp sesame seeds
- 1tbsp sunflower seeds
- 2tsp cumin seeds
Set the oven to moderately hot, 190°C (375°F, gas mark 5. To make the filling, pour 600ml (1pt) boiling water into a large pan. Add the root vegetables, bring back to the boil and cook for 5 mins.
Add the leeks and cook for another 5 mins. Use a draining spoon to take out all the vegetables and transfer them into an oven-proof dish. Add the beans.
Whisk the bouillon powder into the cooking water and bring to the boil. Mix the cornflour with a tablespoon of water, add to the hot stock and whisk over the heat to thicken the sauce. Season well and pour over the vegetables.
To make the topping, cut or rub the fat into the flour to a fine crumb stage, then start to bind it together as for making pastry, to form large lumps.
Spoon the crumble over the vegetables in the dish. Sprinkle with the seeds. Bake for 40 mins until just browning. Serve hot with green vegetables or salad.
Even though several gluten-free flours are available, you can't just substitute them directly for wheat flour. Read the packet carefully and be prepared to experiment!