CREAMY VEGETABLE COBBLER

A mixture of broccoli, leek and peas in a cheese sauce, topped with a light scone mixture.

Serves 2

• 1 tablespoon olive oil
• 1 garlic clove, finely chopped (or use a garlic press)
• 250g (8 oz) broccoli, cut into florets
• 1 large leek, thickly sliced
• 250g (8 oz) frozen peas, thawed
• 30g (1 oz) butter or margarine
• 30g (1 oz) flour
• 300 ml (½ pint) milk
• 125g (4 oz) Cheddar cheese, grated

For The Cobbler Topping

• 125g (4 oz) self-raising flour
• 60g (2 oz) butter or margarine, cut into small pieces
• 2 tablespoons milk
• 1 tablespoon chopped fresh parsley or 1 teaspoon of dried
• seasoning

Method

1. Preheat the oven to 220C,425F, Gas 7. Heat the oil in a large saucepan and gently fry garlic, broccoli, leek and peas for 8 minutes until softened. Transfer the vegetables to a deep casserole dish.
2. Heat the butter in the same pan, stir in the flour and cook for 1 minute. Gradually add the milk, stirring until thickened. Bring to the boil and simmer gently for 3 minutes. Add all but a handful of the grated cheese, and stir until melted. Season to taste and pour over the vegetables.
3. Season the flour well with salt and pepper and then using just your fingertips, rub the butter into the flour until it resembles breadcrumbs. Stir in the parsley and milk and bring the mixture together to make a firm dough – add a little more milk if it feels too dry.
4. Shape the mixture into 8 balls and flatten each one gently with the palm of your hand. Arrange them on top of the casserole and sprinkle over the reserved cheese. Bake for 20 minutes until the cobbler topping is risen and golden.