Broccoli and Mushroom Crunch

This delicious and healthy dish is perfect for a family meal. It’s easy to make and can be frozen for later.

Ingredients:

• 25g butter
• 150g onion, chopped
• 275g broccoli, broken into small florets
• 1 tsp dried basil
• 1 tsp dried thyme
• 125g mushrooms, sliced
• 295g tin of condensed cream of mushroom soup
• 200ml milk
• Pepper to taste

Instructions:

1. Preheat the oven to 190°C/375°F/Gas Mark 5.
2. Melt 25g of butter in a large saucepan then fry the onion, broccoli, basil and thyme over medium heat for 5 minutes.
3. Add the sliced mushrooms and cook until just tender (approximately 3 minutes).
4. Lower the heat and stir in the mushroom soup, milk, and pepper to taste.
5. Cook over low heat for 10 minutes, stirring occasionally.
6. While the vegetables are cooking, prepare the crumble topping in a medium mixing bowl. Use your hands to rub the 100g of butter into the wholemeal flour until the mixture resembles bread crumbs.
7. Still using your hands, mix in the cheese, nuts, and seeds.
8. Pour the broccoli and mushroom mixture into an ovenproof dish, then, using the back of a spoon, press the crumble mixture on top of the vegetables.
9. Bake in the oven for 30 minutes or until golden and bubbly.
10. Allow the crumble to stand for 5 minutes before serving.

Tips:

• This recipe can be made vegan by using a vegan butter and vegetable milk.
• The crumble can be frozen for later.
• Serve with a dollop of yogurt or sour cream.

Enjoy!