Courgette & Lancashire Cheese Crumble

This recipe was given to me by an ex-colleague, Lucy Keating, she'd taken it from a Nigel Slater book.  Being from Yorkshire, I have also made the recipe with Wensleydale instead of Lancashire, which works too.

Serves 4

1 onion
40g butter
few sprigs of rosemary
4 small potatoes
450g courgettes
150ml vegetable stock
45g Lancashire cheese

Topping: Blitz together: 100g white bread, 80g walnut pieces, rosemary, 60g Lancashire cheese.  This is the crumble topping.

Oven 180oC (Gas 4)

Method:
Roughly chop the onion and cook it slowly with the butter in an ovenproof pan (like a Le Creusset, with lid) until soft.
Pick a tbsp of rosemary needles off the stalks, chop them finely and stir them into the onions.
Cut the onions into larg discs (keep the skin ON) and stir them into the onions.  Cover with a lid for 10mins, stir after 7-8mins.
Chop the courgettes into discs, add to the pan
Salt & pepper everything in the pan, cover and cook for a few more minutes.
Add the stock and let it bubble and steam for a few minutes.

Remove from the heat, remove the lid and crumble over the 45g of Lancashire and then tip the crumble topping over.

Bake for 35-40mins until the top is crisp