Hugh got back to his roots with this savoury crumble recipe from River Cottage Every Day
1. Combine the veg in a large roasting dish. Whisk the mustard, honey, oil and rosemary together, with plenty of seasoning. Pour over the veg then toss the whole lot together thoroughly. Cover and roast at 180°C/gas 4 for 45 minutes. Uncover and give everything a good stir, then increase the oven to 200°C/gas 6 and return the dish to the oven for 20 minutes.
2. To make the crumble topping, just combine all the ingredients. Trickle the double cream over the roasted roots, then scatter over the topping. Return to the oven for 10-15 minutes, til golden brown.
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