Ingredients:

• 6 leeks (about 750g, trimmed, washed and cut into 4 cm lengths)
• 4 parsnips (2 peeled and chopped, 2 coarsley grated)
• 2 tblsps olive oil
• 3 sprigs thyme leaves
• Salt and black pepper
• 200 ml crème fraiche
• 2 garlic cloves, peeled and finely chopped
• Zest of 1 lemon
• 1 tsp cider vinegar
• 75 ml vegetable stock
• 1 x 400g tin of white haricot beans (drained) – I have successfully substituted sweetcorn in place of this.

For the crumble topping

• 50g jumbo rolled oats
• 30g cold butter
• 45g plain flour
• 20g pumpkin seeds (or sunflower seeds)
• 20g grated parmesan

Heat the oven to 200 C/180 C – fan/gas 6

Toss the leeks and chopped parsnips with olive oil in pie dish or roasting tin.  Sprinkle over the leaves from 2 thyme sprigs and season well.  Roast for 35 mins until the leeks are soft and buttery and the parsnips are soft all the way through.

Meanwhile mix all but 50 g of the grated parsnip in a bowl with the crème fraiche, chopped garlic, lemon zest, cider vinegar, stock and haricot beans.  Season if needed.

In a separate bowl, make the crumble topping.  Rub the oats, butter, flour and pumpkin seeds together with the remaining grated parsnip and thyme leaves.  Chill in the fridge until needed.

Once the leeks and parsnips have softened, remove from the oven and mix with the bean and crème fraiche mix.

Remove the crumble topping from the fridge, sprinkle it over the filling, top with the grated parmesan and return to the oven for 30 minutes.

Serve with warm crusty bread and lemon-dressed salad or greens.

Thanks to Anna Jones, Guardian Feast Magasine for this tasty recipe.

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