Salmon and Broccoli Crumble
400g Wild Alaskan Diced Keta Salmon
100g Diced Mixed Peppers
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.