Main Meal Recipes > Vegetable and Bacon Crumble

How to make vegetable and bacon crumble:
A tasty and filling hot, savory dish.


8 rashers back bacon rashers
1 Spanish onion, peeled and chopped
4 medium sized potatoes, peeled and diced
12 medium mushrooms, sliced
4 plum tomatoes
black pepper
2 tablespoons fresh finely chopped parsley
2 tablespoons olive oil
1/4 pint vegetable stock

for crumble:
4 tablespoons butter
4 tablespoons wholemeal flour
1 tablespoon blanched almonds, chopped
(see measure conversions for more information)


- Parboil the diced potatoes in a pan of water.
- Drain.
- Gently fry the onion, mushrooms and tomatoes in the olive oil until just soft.
- Season.
- Cut the rind from the bacon rashers and cut the bacon into bite size pieces.
- Layer the potatoes, mushrooms, onions, tomatoes and parsley with the bacon in an oven proof dish.
- Pour the stock over the ingredients.
- Cook for about 1 hour at 180 degrees C (see temperature conversions).
- To make the crumble topping, rub the butter into the flour, season with pepper and sprinkle in the almonds.
- Remove vegetables and bacon from oven and cover with crumble topping.
- Increase oven heat to 200 degrees C. and cook for a further 30 minutes.