This week has been cold, seriously cold, so comfort food has been on the menu a lot. In negative temperatures there’s nothing I like more than a big helping of Winter Vegetable Cobbler. It’s my favourite Winter meal.
It’s chocka with veg and goodness, packs a little punch and has the most delicious cheesy scones on top. This recipe comes from “The Complete Book of Vegetarian Cooking“and my family have been making it for years.
The ingredient list looks a bit hefty but I promise it is worth it! Here we go:
1 tbsp olive oil
1 garlic clove, crushed
8 small onions, halved
2 celery sticks, sliced
250g swede, chopped
2 carrots, sliced
1/2 head of cauliflower, broken into florets
250g mushrooms, sliced
425g chopped tomatoes
60g red lentils
2 tbsp cornflour
4 tbsp water
300ml veg stock
2 tsp Tabasco Sauce
2 tsp oregano
250g SR flour
pinch of salt
125g cheddar, grated
1 egg, beaten
Heat the oil in a large pan and fry the garlic and onions for 5mins. Add the celery, swede, carrots and cauliflower and fry for 2-3mins more.
Add the mushrooms, tomatoes and lentils. Mix the cornflour and water and add to the pan along with the stock, tabasco and oregano. Bring to the boil, stirring until thickened. Transfer to an ovenproof dish, cover and bake at 180 C for an hour.
To make the topping, sift the flour and salt into a bowl. Run in the butter and stir in the cheese and herbs. Beat the milk and egg together and gradually add to the mix until you’ve made a soft dough. Roll out to 1cm thick and cut in to rounds.
Remove the dish from the oven and increase the temperature to 200 C. Arrange the scones on top of the dish and brush with a little milk. Cook for a further 10mins or until the topping is golden and risen.
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