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