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Seasonal Pumpkin, Squash and Swede Crumble

This is tasty hearty comfort food at its finest. We also think it would make a brilliant accompaniment to a vegan Sunday Roast. The crumble topping feels decadent and rich and satisfyingly crunchy with all the nuts included. Swede is often an overlooked vegetable but here the flavours develop and deepen so beautifully alongside the sweet pumpkin and all the gorgeous herbs as they slowly roast in the oven.


This is based on a Michel Roux Jr recipe that we 'veganised.' A delicious sweet balsamic dressing is the perfect addition to trickle over it and a more interesting and unusual replacement for a traditional gravy.
For the crumble:


100g unsalted vegan butter 
150g all purpose flour, sifted- (We love Shipton Mill's plain white flour)
1 heaped tsp flaked sea salt
100g vegan cheddar, grated
75g mixture of almonds, walnuts and hazelnuts, chopped
300g pumpkin, peeled and cut into bite size chunks
300g squash, peeled and cut into bite size chunks
300g swede, peeled and chopped into bite size pieces
2 tbsp olive oil
1 large red onion, chopped
1/4 tsp ground nutmeg
1/2 tsp ground cumin
2 fresh rosemary sprigs
2 garlic cloves, minced

Balsamic dressing:
30ml balsamic vinegar
1 tsp brown sugar
2 tbsp olive oil
1 tbsp dijon mustard
To make the crumble topping, work the cold butter into the sifted flour in a bowl. You can use a hand held mixer on a low setting to create a  coarse crumb. Add the salt, grated cheese and nuts and use a spoon to combine them, but don’t over-mix.  Set aside until needed.
Cut the pumpkin, swede and squash into similar bite-size chunks and put in a large heavy-based saucepan with the olive oil. Cook over a high heat, stirring now and then, until the veg start to take on a little colour (about 15 minutes). Turn the heat down to medium, then add the chopped onion, the nutmeg, some salt and pepper and the rosemary sprigs. Cover with a piece of foil and cook for 25 minutes more or until tender. Stir in the finely chopped garlic and continue to cook for another 10 minutes.
Heat the oven to 200°C/fan180°C/gas 6. Remove the rosemary sprigs and tip the vegetables into an ovenproof 1.5 litre dish. Sprinkle the crumble mix evenly over the vegetables to cover, then bake for 25-30 minutes until crisp and golden.
To make the balsamic dressing, simply mix all the ingredients together. Serve the dressing with the crumble.