When it comes to a good savoury crumble it's all down to the detail

"Savoury crumbles are a really good idea, so I don't get why we don't make them more often," says Esther Clark, who writes The Good Home Cook Substack. As Clark notes: "Crumbles are incredibly forgiving: they go into one tin, there's barely any washing-up, and they freeze well, making them a good weeknight number."

- Anna Berrill

You're essentially making a pie filling, then, rather than faffing with a pastry lid, you're rubbing together butter and flour, and maybe stirring in some oats, cheese, seeds or nuts. "For the filling, you can either go down the stewy route with tomatoes and stock, or go for a bechamel vibe," says Mark Diacono, author of Vegetables. "But you can't really do better than root vegetables, some onion, plus peas for sweetness." Clark sits firmly in the creamy, comforting camp with a bechamel base and chunky ingredients. "You could do a fish pie mix with poached white fish, leeks and spinach or cavolo nero," she suggests, which would be crying out for a simple, cheddary topping.