Autumn vegetable crumbles

These are ideal for a hot lunch at this time of year, packed with seasonal veggies. I also had butternut squash, but I think you can adapt it to pretty much whatever you have to hand.

I like the topping so usually make half as much of that again.

Serves 6

Filling:
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
2 small sweet potatoes, peeled and diced
2 leeks, sliced
200 ml tub crème fraîche
2tbsp plain flour
1tbsp wholegrain mustard
1tsp thyme leaves

Crumble:
50g butter, diced
50g plain flour
50g ground almonds
50g grated parmesan
25g flaked almonds

Preheat oven to 190C/gas 5.

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover and cook for 10 mins.

Beat the crème fraîche with the flour and mustard. Stir into the veggies until thickened, then add the thyme and season. Remove from heat.

For the crumble, rub together the butter, flour and ground almonds. Season then ad the parmesan and flaked almonds.

Either spoon into individual ovenproof dishes, or a family-sized one, then scatter the crumble on top.

Cook for 30-35 mins until golden on top.