That crumble recipe

I mentioned in an earlier post that I would reveal the secret of my savoury chestnut crumble - here it is!

Take 2 ounces or 50 grammes each of lightly cooked chestnuts, flour, freshly grated Parmesan and salted butter (yes, frightfully unhealthy, but saves adding salt).  Either rub them together if you are a hands on sort of person, or whizz in a food processor with the sharp attachment if you aren't, and there you have it.  Add more salt, pepper or herbs to taste.

It takes about 20 minutes minimum to cook with whatever filling you are using at gas mark 5.  Enjoy!