Vegetable and Nut Cobbler
Course: main Skill level: easy Serves: 4
150 g (5 oz) butter
175 g (6 oz) cauliflower florets 6 baby onions, peeled
175 g (6 oz) carrots, peeled and sliced
1 parsnip, peeled and sliced 175 g (6 oz) green beans, sliced 240 g (8½ oz) wholemeal selfraising flour, plus extra for dusting 1 x 400 g can butter beans, drained 1 vegetable stock cube
600 ml (1 pt) milk
110 g (4 oz) Red Leicester cheese, grated
Freshly ground black pepper, to taste
2 tsp baking powder
50 g (2 oz) walnuts, chopped
1 Melt 25 g (1 oz) of the butter in a saucepan. Add the raw vegetables. Cover and cook gently for 15 to 20 minutes, stirring occasionally, until soft.
2 Stir in 15 g (½ oz) of the flour. Add the butter beans, stock cube, 450 ml (¾ pt) of the milk, half the cheese and seasoning.
3 Bring up to the boil, stirring, until the sauce is smooth.
4 Transfer to an ovenproof casserole.
5 Sift the remaining flour and baking powder into a bowl. Rub in the remaining butter until the mixture resembles fine breadcrumbs and add the nuts. Stir in most of the remaining milk and mix to a soft dough. Chill for 10 minutes.
6 On a floured work surface, roll out the dough to slightly smaller than size of casserole. Cut into 6 wedges.
7 Place the scones on top of the casserole. Brush with milk and sprinkle with remaining cheese. Bake at 180 deg. C., 350 deg. F., Gas Mark 4 for 25 minutes or until the scones are cooked.