Vegetable and Nut Cobbler

(Serves 3-4)

1 tblsp olive oil
1 small cauliflower in florets
2 onions, chopped
2 large carrots, sliced
1 parsnip, sliced (optional)
180g green beans, sliced
vegetable stock cube or 1 tsp marmite
450g skimmed milk or soya milk

100g grated cheese

For scone topping:
225g self-raising flour
2 tsp baking powder
100g butter or margarine
120ml milk
50g chopped walnuts


Method:

Cook the vegetables in oil, stirring, for about ten minutes. Add stock cube, milk and seasoning. Put in a covered casserole and bake for 15 minutes at 200C.

Meanwhile sift the flour with the baking powder, rub in the butter, and add the nuts. Stir in the milk and mix to a soft dough. Leave to rest in the fridge for about 10 minutes. Roll out on a floured work surface to about 1cm thick, and cut into 12-15 rounds.

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