Ham & veg crumble

• butter↗100g g
• leeks↗2

  chopped

• carrots↗3

  chopped

• parsnips↗3

  chopped

• celeriac↗½

  chopped

• plain flour↗200g g
• hot chicken or vegetable stock↗500ml ml
• cooked ham↗400g g

  cut into chunky slices from a joint, then shredded

• tub low-fat crème fraîche200g g
• wholegrain mustard↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

2. 2

   Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.

3. 3

   Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.