Vegetable & cheddar crumble

• Carrots300g
• Leeks250g
• Broccoli (head)1
• Butter beans (400g tin)1
• Semi-skimmed milk400ml
• Plain flour140g
• Butter70g
• Mature cheddar100g

Plus salt and pepper. About £3.43 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Cut 300g carrots into chunks and boil for 6 minutes, adding 1 broccoli in florets and 250g sliced leeks for the last 3 minutes. Drain and put in a baking dish with 1 drained tin butter beans.

3. 3

   Melt 30g of the butter, stir in 40g of the flour, then whisk in 400ml milk until thick. Season and pour over the veg.

4. 4

   Rub the remaining 40g butter into the remaining 100g flour, then stir in 100g grated cheddar. Scatter over the top.

5. 5

   Bake for 25 minutes until golden and bubbling.