TOTAL TIME: PREP 40 mins COOK 50 mins

Ingredients -

For the filling
400ml vegetable stock
450g celeriac, peeled and diced
3 carrots, peeled and diced
3 small sweet potatoes, peeled and diced
2 leeks, sliced
200ml tub crème fraîche
2 tbsp plain flour
1 tbsp wholegrain mustard
1 tsp thyme leaves

For the crumble
50g butter, diced
50g plain flour
50g ground almonds
50g parmesan, grated
25g flaked almonds

Directions -

Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and sweet potato, then add the leeks. Cover the pan and cook for 10 mins.

Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.

For the crumble, rub the butter into the flour and ground almonds. Season, then stir in the Parmesan and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.

To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.