Vegetable and butter bean crumble

Method

1. Preheat the oven to 200°C/fan180°C/gas 6.
2. Rub the butter into the plain flour until crumbs form. Stir in the grated Cheddar, season and set aside.
3. Remove the carrots from the packs of prepared vegetables, roughly chop and boil for 2 minutes. Add the broccoli and cauliflower and cook for another minute, then drain.
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4. Meanwhile, heat the tomato and herb sauce in a large saucepan until bubbling. Stir in the drained butter beans and blanched vegetables. Tip into a 1.75-litre ovenproof dish and scatter over the crumble.
5. Bake for 20 minutes until golden and bubbling. Serve with a winter leaf salad, if you like.