Summer veg crumble

Name: Summer veg crumble
Yield: Serves 4
Ingredients: 300 g asparagus, sliced into 3cm (1in) lengths; 200 g runner beans, sliced on the diagonal into 3cm (1in) pieces; 80 g Cheddar cheese, grated; 50 g butter; 2 garlic cloves, finely sliced; 1 leek, trimmed and sliced into thin rounds; 150 g butter, chilled and diced; 300 g plain flour; 4 tarragon stalks, leaves picked and finely chopped; 1 tsp mustard powder; salt and pepper to season; 200 g green beans, trimmed and cut into bite-sized pieces

Preparation info

Serves
4

Difficulty
Medium

Appears in

Prue

By Prue Leith

Published 2018

About

This is a good quick recipe for a vegetarian lunch. I make it with any fresh green veg – little florets of broccoli and cauliflower with a scattering of caraway seeds work well. Or you can vary the crumble by adding nuts to it or swapping the Cheddar for a blue cheese.

Ingredients

For the crumble

150 g butter, chilled and diced
300 g plain flour
4

Lunch
Vegetarian
Summer

Method

Heat the oven to 180°C/fan 160°C/gas mark 4. Grease a baking tray.
To make the crumble, rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add half the tarragon (reserving the rest for the filling), th