Cheesy winter vegetable crumble

1 tbsp sunflower oil

1 red onion, peeled and finely chopped

2 garlic cloves, peeled and finely chopped

2 carrots, peeled and cut into 5cm chunks

1 small turnip, peeled and cut into 5cm chunks

1 parsnip, peeled and cut into 5cm chunks

1 potato, peeled and cut into 5cm chunks

1 stick of celery, chopped

50g plain flour

500ml low-fat milk

2 bay leaves

For the topping

150g wholemeal breadcrumbs

150g porridge oats

100g reduced fat cheddar cheese, grated

100g mix of sesame, sunflower and pumpkin seeds

2 tsp dried mixed herbs

Freshly ground black pepper

100g butter or margarine

Preheat the oven to 180°C/Fan 160°C/Gas 4.
Heat the oil in a large saucepan, add the onion and garlic and sauté for 3 minutes.
Add all the chopped vegetables and stir to mix. Add 1 tablespoon of water to the pan, season with a little salt and black pepper then cover and cook for 10 minutes over a medium heat.
Remove the lid, add the flour and combine well. Cook over a low heat for a further 5 minutes, and then add the milk and stir. Add the bay leaves and slowly bring to the boil and allow to simmer for 10 minutes.
To make the topping, mix together the breadcrumbs, oats, cheese, seeds and herbs in a bowl and season with black pepper. Using your fingers, rub the margarine into the mix until evenly distributed, adding more margarine if it seems too dry.
Place the vegetable mix in an oven-proof dish and spread over the topping. Bake in the oven for 20 minutes or until the topping turns golden.