1. Make the crumble be sieving the 150g/6oz of flour and rubbing in 2oz of the margarine. Add the grated Cheddar cheese, nuts and sesame seeds.
Wash, peel and re-wash the vegetables and cut into bite size cubes.
Sweat the onion in the remaining margarine, until soft but do not colour. Add the chopped vegetables and cook for a further 10 minutes, stirring occasionally.
Stir in the 25g / 1oz of flour, add the other ingredients, including the liquid which should be added slowly, stirring well between each addition.
Bring to the boil, reduce heat, cover and simmer for about 15 minutes, until the vegetables are just tender.
Transfer to a pie dish. Press the crumble topping over the vegetables and bake in a pre-heated oven at 190 *C for about 30 minutes, or until golden brown.
This dish can be served on it's own or as a side dish.
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