Halloween Savoury Pumpkin Crumble

500g Pumpkin peeled, de-seeded and diced

200g homemade breadcrumbs (4 slices of stale/toasted bread)

150g Squash peeled and diced

2 Large fresh carrots diced

1 Cooking apple peeled and diced

50g Fresh mint

50g Fresh coriander

Rosemary stem (1tsp chopped leaves)

1 Table spoon of Soya butter

500ml Soya milk

1 Large onion (whole)

2tsp turmeric

1 tsp Paprika

1 tsp chili seeds

1 tsp Thai spice

3 tsp Olive oil

1/2 Lime

3 Garlic cloves squashed

1 1/2 Kg Potatoes

1 Bay leaf

Pinch of grated Nutmeg

Salt and pepper to taste

This recipe is made up 3 layers:

diced pumpkin with cream sauce;

mash potato;

homemade breadcrumbs

Prepare crumble cream sauce:

Chop apple, pumpkin, squash and carrots into small cubes of 2x2 cm thick and put in large bowl.

1/2 lime juice, squashed garlic and season with salt and pepper. Leave for 5 minutes.

To a hot large deep pan, add the olive oil and the marinated cubes.

Add to the pan a whole onion (yes, whole not diced). To add sweetness.

1 tsp chilli seeds. Stir for 5 minutes on low heat.

Take off the heat and discard the bay leaf.

Remove the whole onion and blend it with remaining soya milk.

Add onion milky sauce back to the pan and on medium to low heat.

Stir regularly for 10 minutes until sauce thicken slightly.

Do not allow sauce to stick the pan. Add 50 ml water if necessary.

Check

seasoning and take off the heat once vegetables are soft the the

bite. But not to soft, allow for baking time.

Leave to one side.