Serves 4
You’ll need: 80g butter; 375ml self-rising flour; 60g cheddar cheese, grated; 4ml salt; 4ml pepper; 1ml mustard; 1 onion, chopped; 20ml oil; 1 red pepper, chopped; 125ml green beans, sliced; 2 tins tuna drained; 1 packet Royco Chicken a la King Cook-in-Sauce; 400ml milk/.
How to:
Preheat oven to 180°C.
To make the crumble, rub the butter into the flour, salt and pepper. Add the cheese and mustard, the mixture should resemble coarse breadcrumbs.
Fry onion in oil until soft, add red pepper and green beans, stir fry for two minutes.
Add Royco sauce to the onion mixture and bring to the boil.
Remove from the heat, add the tuna and then place the mixture in a 20cm oven-proof dish.
Place mixture in a small oven-proof dish, sprinkle the crumble on top and bake for 20 minutes until the crumble is lightly golden.
Serve with a green salad.
* Use tuna in water, it tends to be less oily.
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