Vegetable Root Crumble

Heat oven to 220 then roughlyt chop the sweet potato, carrots and parsnips and start boiling in 1.5 litres of water

Roughly chop the leeks and add them to the boiling water 5 mins later

Drain veg and place in a baking dish, keep the water and return it to the saucepan

Crumble stock cubes int the water and boil until reduced by half

Melt the goats cheese into the water

When fully melted and combined pour over the vegetables n the dish

Sprinkle the sweetcorn over the vegetables and leave to cool

Rub the four and butter together with fingertips

Grat the cheddar and mix with the flour and butter

Cover the very with the crumble mixture and spread evenly

Place in the oven until golden and melted