Vegetable Cheese Crumble

Crumble: 150g plain flour

salt and pepper

50g butter

75g Cheddar cheese, grated

Filling: 50 g butter

2 onions, sliced

2 celery sticks, chopped

3 carrots, sliced

25g plain flour

450 ml hot vegetable or chicken stock

225g cabbage, cored and shredded

225 g tomatoes, skinned, seeded and chopped.

Crumble: Sift flour in a bowl with salt and pepper. Rub in the butter until mixture resembles

fine breadcrumbs. Stir in the cheese, blending well.

Filling: Place butter in a pan, when melted add onions, celery and carrots. Cook stirring

once.

Stir in the flour, blending well. Gradually add the stock.

Then add cabbage and tomatoes, blending well.

Place in an oven dish. Carefully spoon the crumble mixture over the vegetables.

Grill under a preheated hot grill, till golden.

Serve at once.

Serves 4