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Vegetable Crumble

By richardhanney (GoodFood Community)
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Hard boiling the egg
  • Easy
  • Serves 4
This crumble is an excellent filling/topping for baked potatoes or on top anything really. Fresh tasting and packed full of flavour.


  • 3 tbsp olive oil
  • 80g/3oz baby courgettes (about 2½), pulsed in a food processor for 30 seconds
  • 80g/3oz cauliflower, pulsed in a food processor for 30 seconds
  • 30g/1oz banana shallot, finely chopped
  • ½ red chilli, finely chopped
  • 3 large pinches of smoked paprika
  • pinch of salt
  • 2 tbsp lemon juice
  • 10g fresh parsley, chopped
  • 5g fresh chives, chopped
  • 1 large free range egg


  • STEP 1
    Hard boil the egg, cool and then separate the white from the yolk in as large a piece as possible. Then grate both separately and set aside for later.
  • STEP 2
    In a large frying pan or sauté pan over a high heat,
  • STEP 3
    Add the olive oil and fry the courgettes, cauliflower, shallot, chilli, paprika and a pinch of salt for 30 seconds.
  • STEP 4
    Add 80ml/3fl oz water, the lemon juice, parsley, chives and grated egg white.
  • STEP 5
    Boil for 5 seconds then remove from the heat.
  • STEP 6
    Stir in the grated egg yolk and check the seasoning.

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