ingredients

Savoury crumble:
• 75g flour
• 75g rolled grains (oats, wheat, barley rice flakes)
• 1 tsp mixed herbs
• 60g grated Parmesan
• 45ml oil (olive, rapeseed or hemp oil)
White sauce and fish:
• 425ml cold milk
• 20g plain flour
• 40g butter
• 400g mixed fish or seafood (mussels, prawns, squid etc.)
• salt & pepper

method

1. Combine the crumble ingredients into a bowl. Mix well by rubbing until the mixture resembles breadcrumbs.
2. Place to one side for later.
3. Add 2.4L of water (ideally boiling) to the inner pot and bring to the boil with the lid on.
4. Once boiling place the inner pot into the outer insulated container and shut the lid.
5. Add the cold milk, plain flour, butter, herbs and Parmesan to the top pot.
6. Gradually bring to the boil stirring continuously until it thickens.
7. Turn down the heat and simmer for 5 minutes stirring occasionally.
8. Check the seasoning and adjust with salt and pepper if necessary.
9. Add the fish to the white sauce and heat for a few minutes stirring occasionally until you see the odd bubble coming from the white sauce.
10. Sprinkle over the savoury crumble mixture and place the lid on the top pot.
11. Remove the inner pot and bring back to the boil.
12. Once boiling place the top pot into the inner pot and turn the heat down to a simmer.
13. Simmer for 3 minutes and then place the inner pot and top pot into the outer insulated container.
14. Shut the lid and thermal cook without power for a minimum of 2 hours.
15. Serve with salad or fresh vegetables and crusty bread.

© 2012 Dave Knowles - The Thermal Cook. The copyright of this recipe belongs to Dave Knowles - The Thermal Cook and it should not be reproduced in any form without written permission from The Thermal Cook.