The first turnip of the new season, small bulbs but excellent greens, exceptionally tasty - first come first served!


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Vegetable Crumble


1 tbsp olive oil

2 large onions, peeled and sliced

2 stalks of celery

450g carrots, diced

225g parsnips, diced

225g turnips, diced

425ml vegetable stock

1 tsp MarmiteÒ

1 tbsp Tomato puree

Salt and pepper

(the original recipe also includes 350g blanched broccoli or cauliflower and some chopped parsley, but our seasonal adaption doesn’t need it, if you are a fan, we do however like leeks … the choice is yours)

For the crumble topping

75g butter

75g whole grain flour (YQ is excellent)

1 tsp of toasted and crushed coriander seeds

50g of toasted and chopped walnuts

2 tbsp sesame seeds

Salt and pepper


Warm the olive oil in a sauté pan and add the onions and celery stirring over a moderate heat for 3-4 minutes. Add the diced carrots, turnips and parsnips, stock, MarmiteÒ and tomato puree, season with salt and pepper. Bring to a simmer and cover allowing to cook for 10-15 minutes.

For the crumble topping, rub the butter into the flour, stir in the crushed coriander, walnuts and seeds, seasons with salt and pepper.

Turn the cooked vegetables into a pie dish and leave to cool (this is where the dish can be held up overnight if you like). When you are ready to bake, sprinkle over the crumble topping and bake in a pre-heated oven at 190°C for 30-40 minutes until the topping is brown and crisp.