4 leeks, trimmed and sliced
2 carrots peeled and chopped
500g baby new potatoes chopped (we used tinned potatoes)
1 cup of garden peas
2 x 400g tins butter beans drained and rinsed
400g tin chopped tomatoes
for the crumble
75g sliced wholemeal bread
25g chopped walnuts (optional)
20g fresh parsley chopped
100g Cheshire cheese, crumbled
Preheat the oven to 180c, gas mark 4.
In a medium pan melt the butter and add the leeks, carrots and potatoes. Cover and cook for 10mins, stirring occasionally. Add the beans, peas, tomatoes and simmer for a further 5 minutes.
Meanwhile, make the crumble topping by placing the bread nuts (if using), half the parsley and 75g of the cheese in a food processor . Pulse the mixture until it looks like breadcrumbs.
Stir the remaining parsley into the vegetable mixture, then transfer to a shallow 2 litre ovenproof dish. Cover with the crumble mixture and level with the back of a spoon. Scatter the remaining cheese over the top.
Bake for 30 minutes or until the topping is crisp.
Serve immediately with a fresh salad.