30g butter
2 leeks trimmed and sliced
170g potatoes
170g carrots
170g parsnips
170g swede
170g pumpkin
1 tsp sweet paprika
30g wholemeal flour
290ml winter veg stock
150ml milk
200g or can of chopped tomatoes
2 tbsp chopped fresh parsley
salt and freshly ground black pepper

For the crumble topping:
110g butter
170g plain wholemeal flour
110g cheddar cheese, grated
85g mixed shelled nuts, such as brazil nuts, almonds, cashew nuts, coarsely chopped
1 tbsp sunflower seeds
1 tbsp sesame seeds
1 tbsp finely chopped fresh parsley

Peel the root veg and cut them into 2.5cm chunks. Peel the pumpkin and
cut into similar sized chunks.
Melt butter in a large saucepan, add the leeks and cook for 3-4 minutes until tender. Add the root vegetables to the pan, cover and cook over a low heat for 10 minutes. Stir in the paprika and cook for 1 minute. Stir in the flour and cook for 1 further minute. Gradually stir in the stock, milk and tomatoes. Cover and simmer for 15 minutes or
until all the veg are tender.
Preheat the oven to 190 C. Make the topping: work the butter into the flour by hand or in the food processor, until the mixture resembles coarse breadcrumbs. Stir in the cheese, nuts, sunflower seeds, sesame seeds and parsley. season to taste with salt and pepper.
Spoon the vegetable mixture into a 2.3 lt shallow oven proof dish and spoon over the
topping. Bake in the preheated oven for 30 minutes until golden brown.