• 2 Medium Sweet Potatoes
  • 4 medium carrots
  • 3 medium parsnips
  • 2 large leeks
  • 1 large tin sweetcorn
  • 2 stock cubes
  • 220 g goats cheese
  • 220g plain flour
  • 100g plain flour
  • 100g butter
  • 220 g cheddar


  • STEP 1
    Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water
  • STEP 2
    Roughly chop the leeks and add them to the boiling water 5 mins later
  • STEP 3
    Drain veg and place in a baking dish, keep the water and return it to the saucepan
  • STEP 4
    Crumble stock cubes int the water and boil until reduced by half
  • STEP 5
    Melt the goats cheese into the water
  • STEP 6
    When fully melted and combined pour over the vegetables n the dish
  • STEP 7
    Sprinkle the sweetcorn over the vegetables and leave to cool
  • STEP 8
    Rub the four and butter together with fingertips
  • STEP 9
    Grat the cheddar and mix with the flour and butter
  • STEP 10
    Cover the very with the crumble mixture and spread evenly
  • STEP 11
    Place in the oven until golden and melted

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating