1. Melt the butter in the bottom of a large casserole. Chop the onion and saute until transparent. 2. Add the rest of the prepared vegetables and turn in the butter. Cover with a lid and cook gently for 10 minutes. 3. Stir in the flour and then add the tomatoes, milk, stock, salt and pepper. 4. Bring to the boil, reduce the heat and simmer for 10 - 15 minutes - or until the vegetables are just tender. 5. Pour the vegetables into an ovenproof dish. For the crumble rub the margarine into the flour until the mixture resembles crumbs. 6. Work in the rosemary, cheese and nuts with a little salt. Scatter the crumble over the vegetables and cooking a preheated oven set at 190?c / 375F / Gas Mark 5 for 30 minutes, or until golden. Tomato Sauce 7. Melt the butter in a frying pan and fry the onion gently until softened. 8. Add the tomatoes and their juices with the garlic, pepper and the tomato puree. 9. Stir well and simmer for 10 minutes. Add the herbs and season to taste. 10. Simmer for a further 10 - 15 minutes to thicken the sauce. The sauce can be blended down to make a smoother finished result. The sauce can also be simmered for longer to make it thicker. NOTES : Chef:Greg Robinson