• 400ml vegetable stock
  • 450g celeriac, peeled and diced
  • 3 carrots, peeled and diced 
  • 1 onion chopped
  •  3 small potatoes, peeled and diced
  •  2 leeks, sliced
  •  200ml tub crème fraîche
  •  2 tbsp plain flour
  •  1 tbsp wholegrain mustard
  •  1 tsp thyme

Crumble Topping

  • 50g butter, diced
  • 100g plain flour
  •  50g strong cheddar, grated
  •  25g flaked almonds


  1. Pour the stock into a pan and bring to the boil. Tip in the celeriac, carrots and  potato, then add the leeks. Cover the pan and cook for 10-15 minutes.
  2. Beat the crème fraîche with the flour and mustard. Stir into the vegetables until thickened, then add the thyme and season. Remove from the heat.
  3. For the crumble, rub the butter into the flour. Season, then stir in the cheese and flaked almonds. Spoon the filling into small ovenproof dishes and scatter the crumble on top. If freezing, wrap in cling film, then foil. To defrost, thaw overnight in the fridge.
  4. To cook, heat oven to 190C/170C fan/gas 5 and bake for 30-35 mins until golden.

Nutritional Information