Ingredients (Serves 4)
Preheat the oven to 190°C, 375°F, Gas 5.
Heat a frying pan until hot, then add the olive oil and onion and sauté for 2 minutes. Add the cubes of butternut squash and fry for 5 minutes until they begin to soften, then add the ras el hanout or your own spice mixture and stir well to combine.
Add the courgettes and peppers and cook for a further 2 minutes, then tip in the tinned 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 with your fingers until it has a texture like fine breadcrumbs.
Add the crumbled Shredded Wheat and sesame seeds, season with black pepper and mix well to combine thoroughly.
Check the seasoning of the vegetables and adjust if necessary, then place them in a 20cm x 25cm x 5cm deep baking dish, spreading them out evenly.
Cover the vegetables with crumble mix, then bake for 15 minutes until the crumble is golden and the filling is piping hot. Serve immediately.
Tana’s tip: If you can’t find ras el hanout, make you own using 1⁄2 tsp each of ground coriander, cumin and chilli.
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