- 1 large red Onion
- 40g Butter
- 500g potatoes
- 600g Courgettes
- 150ml Stock
- 110g Tasty Lancashire Cheese
- 3 slices of stale wholemeal bread
- 80g Walnut pieces
In an oven proof pan soften onion in the butter till fragrant.
Add the diced potato and some chopped rosemary and leave to soften and colour with the lid on for 10 mins.
Add the diced courgettes and a sprinkle of salt and pepper and cook covered for another few minutes.
Add the stock and allow all to steam briefly with the lid on. Remove from the heat.
Sprinkle 45g of the crumbled cheese over the veg and then sprinkle over the crumble (made by briefly whizzing up the 3 slices of wholemeal bread, walnuts and remaining crumbled cheese in a food processor like the Magimix 4200 – not too fine though, you want a bit of chunkiness to give bite).
Pop in the oven, without a lid on, at 180C for 40mins.
It looks lovely in the pan, but unfortunately it didn't hold together so well on serving, and looks more like a pile of potatoes and courgettes than a crumble. A shallow dish might be better as it would be easier to take out, but then you will need to use more bread crumbs.