Ingredients

• 2 tbsp vegetable oil
• 1 onion
• peeled
• sliced
• 2 garlic cloves
• peeled
• chopped
• 2 leeks
• trimmed
• cut into large slices
• 200g/7oz cavolo nero or cabbage leaves
• chopped
• 200g/7oz butternut squash flesh
• cut into cubes
• roasted in the oven in 1 tbsp oil for 15-20 minutes
• 1 x 440g/1lb can chopped tomatoes
• 1 tsp garam masala
• 1 tsp ground fenugreek
• 1 tsp curry powder
• salt and freshly ground black pepper
• 150g/5½oz plain flour
• pinch salt
• 200g/7oz chilled butter
• cut into cubes
• 150g/5½oz porridge oats
• 150ml/5fl oz olive oil
• small bunch basil leaves
• torn
• ½ lemon
• juice only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry for 3-4 minutes
• or until softened.
• Add the leeks and cavolo nero or cabbage leaves and continue to fry for a further 3-4 minutes
• or until wilted.
• Add the roasted butternut squash
• canned tomatoes and spices. Stir well
• then season
• to taste
• with salt and freshly ground black pepper. Continue to cook for a further 4-5 minutes
• then spoon the mixture into an ovenproof dish. Set aside.
• For the crumble
• in a bowl
• rub together all the crumble ingredients
• using your fingertips
• until the mixture resembles breadcrumbs. Sprinkle the crumble mixture on top of the filling mixture in an even layer.
• Bake the crumble in the oven for 20-25 minutes
• or until the filling is bubbling and the crumble is crisp and golden-brown.
• Meanwhile
• for the topping
• blend the olive oil
• basil and lemon juice in a food processor until well combined.
• To serve
• divide the butternut squash crumble equally among four serving plates. Drizzle over the topping.