Vegetable Crumble

This is a Vegetarian dish that uses store cupboard ingredients. However, you can add cooked ham, sausages or bacon if you wish. For a Halloween theme, make it with pumpkin.
My sister and I used to make this when we were students in Palma and shared an apartment, it is really good and easy to make. It lends itself to many variations so give it a try.

Ingredients for 2 as a main course or 4 as a side dish:

• 1 tbsp butter
  
• 1 tbsp olive oil
  
• 1 large onion, chopped finely
• 1 leek, chopped
• 500 gr mixed root vegetables (potatoes, carrots etc), diced.
• 200 gr mushrooms, sliced
• 150 ml milk
• 150ml white wine or stock
• Salt, pepper
• 1/2 tsp nutmeg

For the crumble:

• 150 gr flour
• 75 gr butter
• 100 gr grated cheese
• pinch of salt
  

Heat the butter and the oil in a large pan, add 1 tablespoon of flour to make a very loose roux. cook this for 1 minute until it starts to brown. Now slowly add the milk and wine to make a sauce. As soon as this sauce comes together, add all of the vegetables. Season well, stir them for a minute and cover. Cook for 30 minutes or until the potatoes are cooked through. Check the seasoning.
When the vegetables are cooked, pour them into an ovenproof dish and leave them to stand while you make the crumble topping.

For the topping, place the butter and flour in a bowl. Break down the butter with the tips of your fingers until the mix resembles fine crumbs. Add the cheese and a pinch of salt. Cover the vegetables with the crumble topping.
Bake for 40 minutes at 180ºC until the crumble topping is browned and crunchy.