Plant-Based Veg Crumble With Spring Greens

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the chestnut mushrooms into quarters

Chop the leek[s] into rounds, then wash to remove any grit from between the leaves and pat dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick with matching lid) with a drizzle of olive oil over a medium-high heat

Once hot, add the quartered mushrooms and leek rounds with a pinch of salt and cook for 5-6 min or until starting to soften

Meanwhile, boil a kettle

Chop the potatoes (skins on) in half lengthways, then slice into half moons

Top, tail and slice the carrot[s] into discs

Peel and dice the shallot[s]

Peel and chop (or grate) the garlic

Strip the rosemary and thyme leaves from their stems and chop them roughly together, discard the stems

Once the mushrooms and leek have started to soften, add the diced shallot, chopped garlic, sliced potatoes, carrot discs and half the chopped herbs (save the rest for later!) to the pan and cook for 3-4 min further

Dissolve the vegetable stock mix and creamy single oat in 150ml [300ml] boiled water – this is your creamy stock

Add the creamy stock to the pan with the Chinese rice wine and cook, covered, for 10 min further or until the veg has softened – this is your veg stew

Add 50g [100g] flour to a bowl with 30g [60g] butter alternative, the remaining chopped herbs, crispy onions, panko breadcrumbs, 1/2 tsp [1 tsp] sugar and a pinch of salt and pepper

With the tips of your fingers rub the mixture together until it resembles breadcrumbs – this is your herby crumble

Transfer the veg stew to an oven-proof dish, top with the herby crumble, then put the dish in the oven for 20-25 min or until golden – this is your veg crumble

Meanwhile, Wash, the spring greens then pat it dry with kitchen paper

Rip the leaves off the spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into thin strips

Once the veg crumble is almost ready, heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat

Once hot, add the sliced spring greens with a pinch of salt and cook for 4-5 min until softened