Provencal vegetable crumble

1 Set the oven to 190 degrees.

2 Put the flour, sugar and butter into a food processor or bowl and mix until it has the texture of breadcrumbs. Add the Parmesan and keep in the fridge.

3 Trim the fennel stalks then cut the fennel in half and then into 1cm slices.

4 Put the fennel into a bowl along with the courgette, onion, garlic, thyme, salt and pepper. Turn everything together and transfer into an ovenproof dish.

5 Roast, turning once or twice in the oven, until soft, about 20 minutes.

6 Pour the cream over the vegetables then add the tomatoes and top with the Parmesan crumble.

7 Return to the oven for another 15 minutes until bubbling and golden. Leave to cool a little before serving.