Clare’S Winter Vegetable Cobbler - cooking recipe

Ingredients

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
FOR THE COBBLES
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

Preparation

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.
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.
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.
Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. Serve immediately.