Root Vegetable Crumble

• 1 leek
• 1 tsp thyme leaves
• 1 tsp cumin seeds
• 1 litre tasty stock
• 1 ½ lb root vegetables (e.g. carrots, parsnips, turnips)
• 2 tbsp cider vinegar
• ½ lb wholewheat flour
• ¼ lb butter or 125 ml olive oil

Fry the leek in a good splash of oil until translucent.  Add the thyme and cumin seeds.  Add 1 tbsp flour and slowly stir in the stock.  Chop the root vegetables into chunks and add to the pan with the vinegar.  Cook until tender but not mushy.  Put in an ovenproof dish.

For the topping mix the flour with the butter or oil until the mixture resembles fine breadcrumbs.  Put crumble mixture over veg and bake in a fairly hot oven for 50 minutes.