Salmon and Broccoli Crumble


150g Onions
400g Wild Alaskan Diced Keta Salmon 
100g Diced Mixed Peppers 
100g Carrots 
300g Broccoli Florets 
120g Sunflower Spread 
180g Plain Flour 
500ml Semi Skimmed Milk 
20g Brakes Corn Flakes 
40g Red Leicester
20g Curly Parsley


1 Peel and dice the onions and carrots.
2 Defrost the salmon and broccoli.
3 Grate the cheese.
4 Chop the parsley.


1 In a sauce pan add 60g spread with onions, carrots and peppers.
2 Add 60g flour to make a roux then add milk, a little at a time until its all gone
3 Add the broccoli, salmon and chopped parsley and pour into an oven proof dish.
4 Using the other half of the spread make the topping by rubbing into the flour and add the cornflakes and cheese.