One of my favourite recipes for autumn from Nigel Slater. I like to add some chestnut mushrooms if i have them.
Ingredients
- FILLING:
- 1 large onion
- 40 g butter
- rosemary sprigs
- 350 g small potatoes
- 450 g large courgettes
- 150 ml vegetable stock
- 45 g Lancashire or Wensleydale cheese
- CRUMBLE:
- 100 g fresh white bread
- 80 g walnut pieces
- rosemary
- 60 g Lancashire or Wensleydale cheese
Servings:
Instructions
- Make a fragrant, savoury base for the filling by peeling the onion, chopping it roughly and leaving it to cook slowly with the butter in a heavy casserole over moderate heat.
- Pull the rosemary needles from their stems (you'll need about a tablespoonful of them), chop them finely and stir them into the onions.
- Scrub the potatoes, but don't peel them. Cut them into large dice, and once the onions are pale gold and glossy, stir them in. Cover with a lid and leave to colour for 10 minutes, stirring them after 7 or 8.
- Chop the courgette into dice, as with the potatoes, and add to the pan along with the mushrooms ( if using) and salt and black pepper. Cover once more and leave to cook for a few minutes.
- Pour in the stock, let it bubble and steam briefly. Set the oven at 185¡C/gas mark 4.
- Make the crumble by reducing the bread to crumbs in a food processor, adding the walnuts, stirring in a little rosemary and adding the cheese in small pieces.
- Remove the lid from the filling, turn off the heat and crumble the 45g of cheese over the top. Tip the crumble on top and bake for 35-40 minutes, till the top is crisp.
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