Autumn veggie crumble

What you need: 

• 500g mixed, seasonal vegetables 
• 1 tin mixed beans 
• 210g plain flour 
• 120g butter 
• 60g cheese (grated) 
• 1 tbsp porridge oats 
• 1 clove garlic 
• 400ml vegetable stock 
• Pepper to season 

How to: 

1. Preheat the oven to 200C. 
2. Chop all the vegetables into cubes. 
3. Place 200g flour into a mixing bowl and rub the flour and 100g of the butter together until it resembles breadcrumbs, then add in the oats, cheese, and pepper. 
4. Melt 20g of butter in the saucepan, add the garlic and stir for a minute. Add 10g flour and stir. Watch as the mixture thickens and then gradually add the stock a bit at a time while continually stirring. Mix it very fast until it thickens. 
5. Add the chopped, fresh vegetables to the sauce and cook for five minutes, stirring often, before adding the beans. 
6. Pour the vegetable mix into an oven-proof dish and let it cool. 
7. Put the crumble on top and bake in the oven for 30 minutes or until golden brown and bubbling.