Vegetable, butterbean hazelnut crumble

Visiting people and a full veg box.  What glee.  So mushroom and pepper hazelnut crumble with roast potatoes and steamed carrots and broccoli.  It was declared "better than my average" - which I took, though back-handed, as a compliment.  Thanks mis-behaving sectagenarian for the elegant presentation of serving implements.

Crumble

olive oil
1 onion, chopped
2 giant field mushrooms
1 red pepper
garlic
grainy mustard
tin butter beans
white wine
water

Topping

rolled oats
gluten free flour
hazelnuts
olive oil
seasoning

olive oil
potatoes
carrots
broccoli

1.  Sautee onion in olive oil.
2.  Add chopped mushrooms and red pepper, soften slightly.
3.  Add garlic and grainy mustard, drained butterbeans and splash of white wine.
4.  Simmer, don't let it dry out.
5.  Parboil bite sized pieces of potato, drain and cook in olive oil in hot oven.
6.  Mix oats, a little gluten free flour, zizzed up hazelnuts, season and mix with olive oil - enough to make it look like crumble.
7.  Transfer mustardy mixture to oven dish, top with crumble and bake for about 30 minutes.
8. Prepare and steam carrots and broccoli for about 12 minutes.