Instructions: Cook the carrots in boiling salted water for 15 minutes or until they are just tender.

Drain and dice them stir in the butter honey and chicken stock with salt and pepper to taste.

Spread the carrots in a greased 1 litre baking dish.

Cover with the sweetcorn and sprinkle on the parsley.

To make the topping mix the flour with 1/2 teaspoon salt and rub in the butter or margarine until the mixture is like crumbs.

Stir in the breadcrumbs and ginger.

Sprinkle the topping over the vegetables and cook in a preheated oven for 20 minutes until the crumble is crisp and brown.

Serve hot.

A green vegetable such as broccoli in parsley sauce is a good accompaniment.

Serves 4

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