Butter bean and vegetable crumble

1 Preheat the oven to 200°C. To make the crumble topping, combine the flour and spread in a bowl and rub together with your fingers until it resembles crumbs. Add the pine nuts, cheese and parsley, combine well and put to one side.

2 Heat the olive oil in a large saucepan. Add the leek and garlic and fry lightly until softened. Add the carrots, sage and rosemary and cook for 5 minutes. Mix in the courgettes and mushrooms and cook for a further 3 minutes, then add the butter beans. Pour in the wine, wait a moment, then add the tomato paste and evaporated milk and combine thoroughly. Simmer for a few minutes until the mixture starts to thicken. Season to taste.

3 Pour the mixture into a large ovenproof dish and sprinkle over the crumble mix evenly. Bake for 20-30 minutes until the top is golden. Serve with salad.