Turkey Ham Crumble Recipe

Delicious savoury crumble

This turkey recipe is a new take on the classic crumble dish.

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Prep: 15min Cook: 30min
Serves 8
  • 400g Bernard Matthews Wafer Thin Turkey Ham, cut into ribbons
  • 500g potatoes, peeled and cut into 2cm chunks
  • 250g sweet potatoes or carrots, peeled and cut into 2cm chunks
  • 200g leeks, trimmed, sliced and washed
  • 1 tbsp oil
  • 100g button mushrooms
  • 150g peas
  • 800ml milk
  • 4½ tbsp cornflour
  • 50g mature cheddar cheese, grated
Optional: 1tbsp wholegrain mustard

Crumble Topping
  • 100g 60% fat spread with olive oil
  • 200g Flour
  • 75g Seed mix, to include sunflower seeds, sesame seeds and pumpkin seeds

  1. Rub the 60% spread into the flour until it resembles fine crumbs, for speed use a food processor. Stir in the seeds and set aside. Set oven to 190ºC/375ºF Gas Mark 5.
  2. Put the potatoes, sweet potatoes and leeks into a pan with the oil and sauté for 5 mins. Add the mushrooms and peas and sauté for 5 mins.
  3. Meanwhile stir 6 tbsp milk with the cornflour to make a smooth paste. Stir in the rest of the milk. Heat in a saucepan, stirring all of the time until thickened. Add the mustard and cheese. Pour over the vegetables, add the Turkey Ham and heat through. Spoon into a 2.2 l ovenproof dish.
  4. Scatter the crumble mixture over and bake for 30 - 40 mins or until golden brown. Serve whilst hot.
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