SPRING VEGETABLE COBBLER
• 1 tbsp olive oil • 2 onions, finelychopped • ½ head cauliflower,broken into
florets • 2 kumara, peeled and diced • 1 tin chopped tomatoes • 2 cups water • 60g red lentils washed • 2 courgettes, sliced • 250g button mushrooms, halved • 2 tbsp fresh thyme leaves • 225g self-raising flour • 100g butter • 115g grated cheddar • 150ml milk • 1 egg, lightly beaten Preheat oven to 180C. Heat oil in pan, cook onions over low heat for 5 minutes. Add cauliflower and kumara and gently fry for another 2-3 minutes. Pour in canned tomatoes, water, lentils, courgettes, mushrooms, and fresh thyme. Cover and simmer
for 20 minutes or until kumara is soft. For the topping, place flour,butter, and cheese into food processor, pulse until resembles finebreadcrumbs.
Add milk and egg and pulse until combined. Roll out onto lightly flouredsurface, to 1 cm thick. Cut into 5 cm rounds. Place cooked vegetable mix into large casserole dish, and arrange dough rounds
towards the edge of the dish. Cook for 10-15 minutes or until dough is golden brown and cooked through.