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Ham & veg crumble

Ham & veg crumble

A star rating of 4.3 out of 5.10 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Ham and root vegetables are coated in a creamy mustard and crème fraîche sauce, then topped with savoury crumble in this winter bake

Nutrition: per serving


  • 100g butter
  • 2 leeks , chopped
  • 3 carrots , chopped
  • 3 parsnips , chopped
  • ½ celeriac , chopped
  • 200g plain flour
  • 500ml hot chicken or vegetable stock
  • 400g cooked ham , cut into chunky slices from a joint, then shredded
  • 200g tub low-fat crème fraîche
  • 2 tbsp wholegrain mustard


  • STEP 1

    Melt 2 tbsp butter in a large frying pan, chop the remaining butter into small chunks and put in the fridge. Add the leeks, carrots, parsnips and celeriac to the pan with a splash of water, season, cover with a lid and cook for 10-15 mins, stirring now and then, until the veg is beginning to soften.

  • STEP 2

    Stir in 2 tbsp plain flour, then add the stock bit by bit, stirring as you go, until all incorporated and smooth. Cover with a lid and simmer for 20 mins until the vegetables are tender.

  • STEP 3

    Heat oven to 220C/200C fan/gas 6. Add the ham, all but 2 tbsp of the crème fraîche, and the mustard, season with plenty of black pepper and transfer to an ovenproof baking dish. Put the remaining butter and flour in a bowl and season. Rub together with your fingers to a fine crumbly texture. Add the remaining crème fraîche and mix with a cutlery knife until the crumble clumps together in places. Sprinkle the crumble mixture over the filling, then bake for 35-40 mins until crispy and golden on top.

Recipe from Good Food magazine, December 2014

Goes well with


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A star rating of 4.3 out of 5.10 ratings

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