Clare’s Winter Vegetable Cobbler

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 leeks, sliced
• 6 small carrots, cubed
• 6 small parsnips, cubed
• 4 sage sprigs
• 300 ml vegetable stock
• 142 ml double cream
• 1 tablespoon coarse grain mustard
• salt and pepper
• 175 g self-raising flour
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne
• 25 g butter
• 75 g mature cheddar cheese, finely grated
• 1 large egg
• 3 tablespoons milk

Recipe

• 1 pre-heat the oven to 200c/400f/gas 6. place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. roast for 30 minutes until nicely browned.
• 2 meanwhile, place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended. beat together the egg and 2 tablespoons of the milk then add to the food processor. pulse to form a smooth, soft dough.
• 3 mix together the stock, cream and mustard, and pour over the vegetables. then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of the hand. brush the tops of the cobbles with the remaining milk, then scatter over the reserved cheese.
• 4 carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. serve immediately.