Give oaty, toasty crumble a savoury makeover by mixing in flat leaf parsley, leeks and crumbly Cheshire cheese then baking on a layer of hearty root vegetables, potatoes and leeks.
2 parsnips, sliced
2 medium potatoes, sliced
1 small celeriac, sliced
1 medium leek, sliced
2 cloves garlic, finely sliced
300ml vegetable stock
1 tsp. wholegrain mustard
1 pinch of dried tarragon
Pinch of salt
Few twists of ground black pepper
1 tbsp. rapeseed oil
55g Mornflake Organic Superfast Oats
40g Mornflake Jumbo Oats
20g leek, finely chopped
Small handful flat leaf parsley, finely chopped
70g Cheshire cheese, crumbled
Pinch of salt
Few twists of black pepper
Pre-heat the oven to 180°C. Set aside a 26cm x 8cm oven-proof dish.
Peel and cut the celeriac in half, slice into thin pieces (no more than ½ cm thick) and then cut each slice into quarters. Thinly slice the leek, reserving 20g for the crumble topping. Finely slice the garlic. Peel and slice the potatoes and parsnips.
Start layering the vegetables and garlic in the oven-proof dish – a layer of potatoes, leeks and parsnips finishing with an overlapping layer of celeriac quarters.
Make up 300ml of vegetable stock, add the mustard, dried tarragon, seasoning and stir. Carefully pour the stock evenly over the layered vegetables. Drizzle a little rapeseed oil over the top and bake in the oven for 30 minutes.
While the vegetables are baking make the crumble topping.
Add the jumbo and superfast oats to a mixing bowl. Finely chop the reserved 20g of leek and a small handful of chopped flat leaf parsley. Add to the bowl with the oats and stir through. Crumble in 70g of Cheshire cheese, season and stir.
After 30 minutes remove the vegetables from the oven and scatter the crumble topping evenly over the vegetables. Return to the oven for a further 25 minutes, until baked and golden.