Root vegetable and butterbean crumble

Name: Root vegetable and butterbean crumble
Ingredients: 1 tablespoon vegetable oil; 1 medium onion, diced; 2 cloves garlic, crushed; 500g mixed root vegetables (carrots, parsnip, pumpkin, swede, sweet potato or squash), peeled and diced into 2cm cubes; 1 x 400g can chopped tomatoes; 1 x 410g can butter beans in water, drained; 200ml reduced-salt vegetable stock; 100ml water; 1–2 teaspoons dried oregano or mixed Italian herbs; 1 teaspoon dried chilli flakes (optional); Freshly ground black pepper; 50g wholemeal flour; 25g reduced-fat spread, cubed; 40g wholemeal breadcrumbs (about 1 large slice of bread); 25g porridge oats; 30g reduced-fat mature Cheddar cheese (or similar), finely grated

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This delicious savoury crumble is a perfect healthy vegetarian meal based on the classic fruit dessert. Serves 4. Prep time: 45 minutes

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Ingredients

1 tablespoon vegetable oil
1 medium onion, diced
2 cloves garlic, crushed
500g mixed root vegetables (carrots, parsnip, pumpkin, swede, sweet potato or squash), peeled and diced into 2cm cubes
1 x 400g can chopped tomatoes
1 x 410g can butter beans in water, drained
200ml reduced-salt vegetable stock
100ml water
1–2 teaspoons dried oregano or mixed Italian herbs
1 teaspoon dried chilli flakes (optional)
Freshly ground black pepper
50g wholemeal flour
25g reduced-fat spread, cubed
40g wholemeal breadcrumbs (about 1 large slice of bread)
25g porridge oats
30g reduced-fat mature Cheddar cheese (or similar), finely grated