Recipe by English_Rose
A quick dinner party meal with a Moroccan flavour from the famous Gordon Ramsay's lovely wife! Tana's tip: If you can't find the ras el hanout, make your own by using 1/2tsp ground coriander, 1/2tsp cumin and 1/2tsp chilli powder. You might want to leave out the chilli powder for young children who prefer less spicy food.
- 1⁄2 teaspoon olive oil
- 1 red onion, sliced
- 1 medium butternut squash, peeled and cut into small cubes
- 1 teaspoon ras el hanout spice mix (Moroccan mixed spice)
- 2 zucchini, cut into chunks
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 2 (14 ounce) cans chopped tomatoes
- 2 ounces sunflower margarine, cubed
- 2 ounces plain flour
- 3 shredded wheat cereal, crumbled
- 1 ounce sesame seeds
Directions See How It's Made
- Preheat the oven to 374°F
- Heat a frying pan until hot then add the olive oil and red onion and cook for 2 minutes
- Add the butternut squash and fry for 5 mins until it begins to soften. Add the ras el hanout or spices and stir well to combine.
- Add the zucchini and peppers and cook for a further 2 minutes Then tip in the canned tomatoes, season with black pepper and bring to a simmer. Cover with a lid and simmer for 10 minutes
- Meanwhile, rub the sunflower spread and flour together to form breadcrumbs. Add the shredded wheat and sesame seeds and season with black pepper. Mix well to combine thoroughly.
- Check the seasoning of the vegetables and adjust if necessary. Then pour into the baking dish and spread evenly.
- Sprinkle the crumble mixture over the vegetables, to cover evenly. Bake in the oven for 15 mins until the crumble is golden and bubbling.