On the menu: Vegetable crumble

For the filling
About 600g mixed vegetables [the children can help choose which ones to use]
1 large tin butter beans [drained]
 
For the crumble
200g wholemeal flour
100g butter, softened
75g grated cheese
50g porridge oats
Seasoning to taste
 
For the sauce
20g  butter
2 garlic cloves, crushed
2 tbsp plain flour
400ml milk or vegetable stock
pinch salt
50g grated cheese
 
Method
* Preheat the oven to 200C/400F/Gas 6.
* Chop or slice the vegetables into roughly equally sized pieces and set aside.
* For the crumble, rub the butter into the flour until it resembles breadcrumbs. Stir in the oats and cheese. Set aside.
* Heat the butter in a large saucepan and add the garlic, stirring for a minute. Add the flour and stir well for another minute. Gradually add the stock or milk a little at a time, stirring as you pour. The sauce should thicken and not be lumpy. Add the cheese and season to taste.
* Add the fresh vegetables to the sauce and cook gently for five minutes, stirring often. Then add any frozen vegetables and the tinned beans and stir through.
* Pour the vegetables into a baking dish and let them cool slightly.
* Sprinkle the crumble over the vegetables. Cover all of them to create a nice thick topping.
* Bake in the oven for 30-40 minutes or until golden-brown.