Allotment Crumble

It's that time of year where all the digging, weeding and watering finally pay off. Each trip I make to the allotment, results with my bike being so laden with goodies that I have to cycle home at a snail's pace.

I love the idea that the majority of ingredients for a recipe have been homegrown and have a huge amount of fun inventing new recipes to match my supplies. It's like the opposite of buying the ingredients for a recipe.

This year has been totally fab for tomatoes, despite being a little later than usually I now have a bumper crop. The simplest way to make a tomato sauce is to roast them in the oven, with a little chopped onion, garlic, olive oil, salt and pepper.

If you are fussy about tomato skins, let them cool and peel them first but I just give them a blast with my hand blender, straight from the oven.

Next thinly slice a courgette (once again it has been an excellent season).

Chop and wilt some rainbow chard. Then finally layer it all up together in an oven proof dish. I always make my crumble by eye with butter, plain flour and oats but I would estimate it's probably about 50g butter and 100g each of flour and oats. My home economics teacher would be appalled..."Cooking is a science, everything should be measured carefully to get the best result." I can still here her saying it, every time I shake flour straight into the mixing bowl. The finishing touch is a spot of Parmesan and cheddar on the top.

Serve with runner beans - delicious

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