Cookery and Dodgy Pop (or how Vegetable Crumble was inspired by Unit 4+2)

Last night I had a lot of bits of leftovers wot needed eating up and I was inspired by this song which I heard on the radio that was a hit for Unit 4+2 in 1965, coincidentally the year in which I was born.

The oatflakes and the wheat
The carrots and the peas
When exposed to heat turn into crumble
But love will never die
You know we’ll eat the veggie crumble
Before we say goodbye
My love and I will be
Back home in time for tea
And that’s the way
That’s the way it’s meant to be

I think those were the words anyway.  The long and the short of it is that I decided to make a vegetable crumble and this is how I did it.  You can use any vegetables that you fancy for this – root vegetables, beans, broccoli, cauliflower, peas, sweetcorn, leeks, mushrooms, anything – the more the merrier.  This was so tasty and warming and very, very filling.  I served it on its own last night and had the remainder tonight with good sausages and peas.  My kind of grub.

Because (all together now) you should never put the oven on just for one thing, I popped in a Pineapple Upside Down Cake for pud.

VEGETABLE CRUMBLE

Utensils:
1 x medium ovenproof dish
1 x medium saucepan
1 x medium mixing bowl

Ingredients:
Cheese sauce
4oz / 120g butter
1 large onion – chopped
2 heaped tablespoons wholemeal plain flour
¾ pint / 500ml milk
4-6oz / 120-180g hard cheese – grated
cooked vegetables – I used carrots, sweetcorn, broccoli, cauliflower
Crumble
4oz / 120g butter
3oz / 90g wholewheat plain flour
3oz / 90g oats
3oz / 90g of something else – I used crumbled bran flakes but you could use seeds or crushed Weetabix, Shreddies or All Bran – experiment

Method:
Pre-heat the oven to 180 / 350 / 4
Melt 4oz / 120g butter in the pan
Add the chopped onions and cook over  low heat until soft but not browned
Stir in the flour and turn up the heat a little
Slowly add the milk, stirring constantly until  it thickens
Stir in the cheese and season to taste
Put the vegetables into the casserole dish and pour over the sauce
Now make the crumble mixture
Put the butter into the mixing bowl and rub in the flour
Rub in the other ingredients until the mixture resembles coarse breadcrumbs
Spread the crumble evenly over the vegetable mixture
Put the dish into the oven and bake for 30 minutes or until the top has gone nice and crunchy

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10 Comments

Filed under Food, Poetry, Literature, Music and Art, Recipes

10 responses to “Cookery and Dodgy Pop (or how Vegetable Crumble was inspired by Unit 4+2)

  1. Gillian Taylor

    Thank you WH lovely cooking post ! I also loved your adventures over the weekend – you sounded as if you all had an amazing time!

  2. Sue

    Coincidentally, 1965 is the year in which I was born too.

    Knowing how to use up odds and ends is such a vital kitchen skill I feel. Not enough attention is paid to this art in the cookery media.

  3. Affer

    I think David Bowie might be more appropriate…..

    “Eat me, eat me, eat me, eat me,
    Say you do
    My crumble is there for you
    But with it comes the wind,
    And wild is the wind
    Wild is the wind

    Eat not more than one small plate
    Appetite to satiate
    Lest the wind escape in giant fart
    Oh wild is the wind
    Wild is the wind”

  4. I shall def. make that crunble! 😀

    I have a squash pudding recipe you might like, here: http://bloomingathome.wordpress.com/2010/09/29/well-and-truly-squashed/

    A xx

  5. Read that as “crumble” rather than “crunble” (although that could be a new word altogether!)

    My pudding has a passing resemblance to your *Sunday Pudding Hell* btw. I am a great fan of condensed milk as an ingredient now 😉

  6. “Good” sausages. Good emphasis.

    Which bangers were they,by the way, what was good ones?

    • wartimehousewife

      Hello Sausage – My change of sausage habits is entirely down to your excellent blog, so pleas pat yourself on the back.
      The sausages in question were a combination of Sainsbury’s Taste the Difference Apple and Pork, and The Black Farmer.
      The Black Farmer and Debbie & Andrew’s Harrogate are joint top in our house.

      While you’re here, I’m so completely up to my eyes at the moment that I can’t be your Black Pud correspondent at the moment; but if you can wait till January when Boy the Elder will (fingers crossed) be educationally settled, I will intermittently review blood puddings for you with alacrity. Any use?

  7. You may also enjoy “Soup Song” by Robert Wyatt:

    There’s a mushroom on my eyelid,
    There’s a carrot down my back,
    I can see in the distance a vast quantity of beans.
    To you I’m just a flavour to make your soup taste nice.
    Oh my God! Here come the onions and, I don’t believe it,
    at least a pound of rice.

    There was a time when bacon sandwiches
    were everyone’s favourite snack.
    I’m delicious when I’m crunchy, even when I’m almost black.
    So why you make a soup with me,
    I just can’t understand.
    It seems so bloody tasteless,
    not to mention underhand

    Now there’s no hope of getting out of here,
    I can feel I’m going soft.
    Dirty waters soak my fibres,
    the whole saucepan’s getting hot
    So I may as well resign myself,
    make friends with a few peas,
    but I just, I can’t help hoping
    that a tummy ache will bring you to your knees.

    Bring you to your knees….

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