Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Microwave the vegetables in the bag according to the pack instructions. Place the cooked vegetables in the pie dish.
Combine the Siciliana sauce and crème fraîche, and pour this over the vegetables.
To make the crumble topping, crumble the baguette into a large bowl using your fingertips, and sprinkle the melted freefrom spread over. Toss this together well, then stir in the cheese. Season with freshly ground black pepper.
Pile the crumble on top of the vegetables and sauce. Bake until the topping is crisp and golden and the filling is bubbling hot. This will take 20-30 minutes. Garnish with watercress and serve.
Cook's tip: Sainsbury's fresh washed and ready to cook vegetables vary with the seasons. A good choice in summer would be ‘Garden Vegetables’ and in winter we like to use the ‘Classic’ combination of carrot, broccoli, baby corn and sugar snap peas.
* Allergen information: Customers are advised to check allergen warnings on products at the time of purchase as allergen information on products is subject to change after publication of this recipe.