For a simple yet flavourful midweek meal, Mary Berry has a savoury crumble recipe that's ideal for the entire family. The beloved British chef is renowned for crafting recipes that are straightforward, comforting, and utterly delicious.
Her savoury crumble is a clever take on the classic dessert, reinventing it as a substantial main course. The recipe combines a tasty vegetable filling with a crisp, golden topping. This dish is quick and effortless to put together, making it a brilliant choice for a fuss-free midweek family dinner.
This recipe is taken from Mary Berry's cookbook 'Foolproof Dinners.' Happy Foodie, who shared the recipe, explained: 'Chunks of roasted butternut squash and sweet potato are tossed with blue cheese. It is then topped with a Parmesan crumble before being baked in this hearty and warming vegetarian dinner from Mary Berry.'
Start by preheating your oven to 220°C (200°C fan/Gas 7). Peel and deseed your vegetables before chopping them into chunks. Place all the vegetables into a large roasting tin and drizzle with olive oil. Generously season with salt and freshly ground black pepper, tossing everything together until evenly coated. Roast for 30-35 minutes, turning halfway, until tender, then leave to one side.
In the meantime, combine sun-dried tomato paste and garlic in a small bowl. Transfer the roasted vegetables into an ovenproof dish, spoon over the tomato mixture and dot with the cheese. For the crumble topping, place flour and butter into a mixing bowl, rubbing them together with your fingertips until the mixture resembles fine breadcrumbs. Fold in the Parmesan, parsley and a pinch of seasoning. Spread the crumble mixture evenly across the vegetables and return the dish to the oven for 30-35 minutes, or until the topping turns golden brown.
