• Cooking Time: 30 - 60 mins
  • Cuisine: British
  • Main Ingredient: Davidstow 12 month or 18 month Cheddar
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • 620g mixture of any of the following – carrots, sweet potato, parsnip, sweetcorn (fresh, frozen or canned kernels), peas (fresh or frozen), cauliflower, broccoli, courgette, leeks), cut into chunks
  • Crumble:
  • 50g butter
  • 100g plain flour
  • Pinch of salt
  • 30g porridge oats
  • 75g Davidstow® 12mth or 18mth cheese, grated
  • 3 tbsp mixed seeds andor chopped mixed nuts
  • White sauce:
  • 1 white onion, chopped
  • 1 stick celery, chopped
  • 1 clove garlic, chopped
  • 2 tsp oil
  • 50g butter
  • 50g flour
  • 500ml milk
  • 1 vegetable stock cube
  • 50g Davidstow® 12mth or 18mth cheddar plus extra for topping


1. Using fingertips, gently rub together the flour, butter and salt in a bowl to make the crumble, then stir in the cheddar, nuts (or seeds) and oats. Leave to one side until ready to cook 2. Add the vegetables to a pan of boiling water and parboil. Divide between four small ovenproof dishes, or one large dish 3. Preheat your oven to 180°Cgas mark 4 4. Add the oil, onion, garlic and celery to a pan and soften, but don’t colour. Melt in the butter and stir in the flour then milk, and bring up to a boil. Add the cheese and the stock cube and cook for a further 2 minutes, stirring 5. Pour the sauce on top of the vegetables in the dishes to cover, then top with crumble and a sprinkling of extra cheese. 6. Cook for 35-40 minutes. When golden on top, serve immediately Created by Nathan Outlaw for Davidstow, courtesy of

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