Sweet Potato, Leek & Rosemary Crumble

Serves 6

Preparation time 30 mins

Cooking time 35-40 mins

Ingredients

For the filling:

1 medium onion, finely sliced

2 tbsp littleseed Rapeseed Oil

500g peeled, diced sweet potato (prepared weight)

150g sliced mushrooms

2 leeks, washed and sliced

125ml good veg stock

125ml vegan white wine (if you prefer you can replace this with extra veg stock)

1 heaped dessertspoon of plain flour

For the crumble topping:

2 sprigs of rosemary

2/3 garlic cloves

200g bread or readymade crumbs

100g oats

60ml littleseed rapeseed oil

A good pinch of salt and twist of black pepper

Method

To make the filling take a large pan and heat the rapeseed oil on a medium high head. Gently fry off the onions for a couple of minutes until they start to soften, then add in the sweet potato. Once the sweet potato has started to brown a little add the leeks and mushrooms. Season well and continue to fry for another few minutes. Keep stirring the mixture to ensure it doesn’t stick to the pan.

Once all the ingredients look like they are starting to soften add the flour and stir through, so all the mix is lightly coated. Drizzle in the wine, if using, and pour in the vegetable stock. Mix together to create a smooth, thick sauce. Turn off the heat and set to one side.

Next make the topping. Using your food processor blitz the rosemary and garlic (removing the rosemary leaves from the stalk first, discarding the stalk) then add in the bread and blitz until a fine crumb had been formed. Add in the oats and seasoning, and then drizzle in the oil through the opening in the lid of the blender.

Pulse together until the oil it mixed thoroughly through the crumbs.

Spoon the sweet potato mixture into a 20x30 cm baking dish, then cover with the crumble mixture. Bake in a pre-heated oven at 170C (fan) or 180C for 35-40 minutes until golden brown on top. Serve immediately.

Jennie Palmer