Vegetable and Nut Cobbler

Vegetable nut cobbler
vegetable nut cobblerServes 3-4

1 tblsp olive oil
1 small cauliflower in florets
2 medium onions, chopped
2 large carrots, sliced
180g green beans, sliced
1 tblsp curry powder
1 tblsp turmeric
200ml milk or almond milk

100g grated cheese (cow or goat)

For scone topping:
225g flour (can be half wholewheat)
3 tsp baking powder
100g butter or spread
120ml milk or almond milk
50g chopped walnuts
extra flour for rolling


Cook the vegetables in the oil, stirring, for about ten to fifteen minutes, until the onions are softened. minutes. Stir in the spices and milk. Put in a covered casserole and bake for 15-20 minutes at 200C.

Meanwhile mix the flour with the baking powder, rub in the fat, and add the nuts. Stir in the milk and mix to a soft dough. Leave to rest in the fridge for about 10 minutes. It will be very soft and sticky, so use liberal amounts of extra flour, and roll on a work surface to about 1cm thick. Cut into 12-15 rounds.

Remove the casserole from the oven, sprinkle the cheese over the vegetables, then place the scone rounds on top, overlapping as shown. Brush with milk (or keep some of the cheese to sprinkle on top). Return to the oven for a further 15 minutes, then lower heat to 180C and continue cooking until the scones are golden brown.

We like to serve this with roasted garlic tomatoes and braised red cabbage. For hungry teens, you could bake some potatoes too. 

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