The savory crumble mixture in this recipe can be used on anything that would normally have a potato topping. The important thing with the crumble is not to over work it or it will become a gooey mass rather than like breadcrumbs. You should find that 2.4L of water will just creep up the side of the top pot by about 1 cm when in place. You may need to adjust the amount slightly especially if you are not using a Mr D's Thermal Cooker.
- 75 g flour
- 75 g rolled grains (oats wheat, barley rice flakes)
- 1 tsp mixed herbs
- 60 g grated Parmesan
- 45 ml oil (olive rapeseed or hemp oil)
- White sauce and fish:
- 425 ml cold milk
- 20 g plain flour
- 40 g butter
- 400 g mixed fish or seafood (mussels prawns, squid etc.)
- salt & pepper
- Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
- Place to one side for later.
- Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
- Once boiling place the inner pot into the outer insulated container and shut the lid.
- Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
- Gradually bring to the boil stirring continuously until it thickens.
- Turn down the heat and simmer for 5 minutes stirring occasionally.
- Check the seasoning and adjust with salt and pepper if necessary.
- Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
- Sprinkle over the savory crumble mixture and place the lid on the top pot.
- Remove the inner pot and bring back to the boil.
- Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
- Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
- Shut the lid and thermal cook without power for a minimum of 2 hours.
- Serve with salad or fresh vegetables and crusty bread.
Share this Recipe