Creamy vegetarian casserole with a crunchy topping

This meat-free casserole will be a hit with vegetarians and meat-lovers alike.

Ingredients

2 bunches trimmed asparagus cut into 3cm lengths

400g broccoli cut into small florets

1 trimmed and sliced leek

800g baby potatoes cut into quarters

150g trimmed sugar snap peas

3 crushed garlic cloves

1/2cup crème fraiche

1/3cup grated red Leicester

30g butter, cut into pieces

1tbsp olive oil

70g crushed Ritz crackers

1/2cup fresh chopped flat leaf parsley

Instructions

1. In a large frying pan over medium-high heat, heat the butter and oil. Cook the garlic and leek for two minutes until the leek is softening. Add the potatoes and stir to mix before adding the stock. Bring to a boil and turn down the heat to medium-low. Leave to simmer uncovered for seven or eight minutes until potatoes are just cooked. Stir in broccoli, asparagus, sugar snaps and crème fraiche and parsley. Bring mixture to a simmer and remove from heat.
2. Preheat your grill to medium and transfer the vegetable mixture to a 2-litre baking dish. Mix together the crackers and cheese and sprinkle over the vegetables. Grill for two or three minutes until lightly browned. Serve straight away.

Serves 4