Serves 4

For the topping:

100g butter or margarine

100g wholemeal flour

75g jumbo oats

30g sunflower seeds

50g mixed nuts, chopped

For the base:

700g mixed root vegetables, such as parsnips, sweet potatoes, potatoes, carrots, beetroots, celeriac and turnips, peeled and chopped

1 onion

1 x 400g tin of chopped tomatoes

400ml vegetable stock

Handful of fresh parsley, chopped

1. Combine the ingredients for the topping and stir together so that the mixture resembles fine crumbs.
2. Heat a little oil in a pan over a medium heat and cook the onion for 5-6 minutes until transparent.
3. Add the chopped root vegetables and cook over a medium heat for 10 minutes, stirring occasionally. Add the tomatoes, stock and parsley. Season to taste.
4. Bring to the boil, then reduce the heat and simmer for about 15 minutes or until the vegetables are just tender. Meanwhile, preheat the oven to 190˚C/170˚C fan/gas mark 5.
5. Transfer to an overproof dish and press the crumble topping evenly over the vegetables. Bake for 30 minutes until golden.

Per Serving: 509kcals, 33.1g fat (15.3g saturated), 49.4g carbs (10.9g sugars), 10.2g protein, 10.4g fibre, 0.585g sodium