Chunky vegetable crumble

Heat the oil in a large saucepan, add the onion and cook gently for 10 minutes or until softened. Add the garlic and cook for 1 more minute.

Add the carrots, parsnips, turnips and potatoes. Stir in the stock, Worcestershire sauce, tomato purée and bay leaves. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, stirring occasionally.

Meanwhile, make the crumble topping. Put the flour in a bowl and rub in the butter. Sprinkle over 1 1/2 tbsp cold water and mix together with a fork to make large crumbs. Stir in the cheese and sunflower seeds. Set aside.

Preheat the oven to 190°C (375°F, gas mark 5). Stir the butter beans into the vegetables and cook for a further 5–7 minutes or until the vegetables are just tender. Remove and discard the bay leaves.

Remove a large ladleful of the vegetables and stock, and mash until smooth or purée in a blender or processor. Stir the purée into the vegetable mixture in the pan to thicken it slightly. Stir in the parsley, and season with salt and pepper to taste.

Spoon the vegetable mixture into a lightly greased 1.7 litre (3 pint) ovenproof dish. Sprinkle the crumble mixture evenly over the top. Bake for 20 minutes or until golden brown.