Vegetarian mains
Root vegetable and borlotti cobbler
A cobbler can be a sweet or savoury dish, with a pastry or dumpling baked topping. Our winter version is packed with seasonal roots and nutty borlotti beans, and uses a cheese and herb cobbler dough. Spring greens add a flash of colour for the side dish. Root veg tends to vary in size so we've listed the chopped weight.
Ingredients
- 1 onion
- oil for frying
- 10g rosemary
- 200g parsnip, about 1 parsnip
- 200g carrot, about 1 carrot
- 250g potato, 1 small or 2 large potatoes
- 125g cherry tomatoes
- ½ tin borlotti beans
- 100ml white wine
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 1 tbsp sweet white miso
- 75g butter
- 100g self-raising flour
- 1 tsp herbes de Provence
- 25g Cheddar cheese
- salt and pepper
- 150g winter or spring greens
Method
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Step 1
Preheat your oven to 200°C/Gas 6. Peel and finely dice the onion. Heat 1 tbsp of oil in a flame and ovenproof casserole (or use a large frying pan then transfer to a baking dish later). Start gently frying the onion, stirring often and adding a splash of water if it looks like catching, while you continue.
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Step 2
Finely chop the rosemary leaves. Add them to the onion. Peel and chop the parsnip, carrot and potato into 2-3cm chunky pieces. Stir them into the onion. Keep it all cooking while you halve the tomatoes and drain the borlotti beans.
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Step 3
Stir the wine into the veg, increase the heat and let it bubble and reduce for 2 mins. Stir in the tomatoes, dried oregano, borlotti, tomato purée and miso. Add 300ml of water, season, and gently simmer for 10 mins, while you make the cobbler topping.
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Step 4
Chop the butter into small pieces. Place in a bowl. Add the flour. Rub together with your fingertips until it resembles coarse breadcrumbs. Mix the herbes de Provences and Cheddar into the bowl. Season with salt. Stir in approx. 2 tbsp of cold water, enough to bring the mix together into a soft (cobbler) dough. Divide into 6 roughly even balls, flattening them slightly with your hands.
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Step 5
At this point, if you need to, transfer the veg mixture to a baking dish. Place the dough balls on top of the veg. Bake for 25 mins, until the dough is starting to lightly colour.
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Step 6
Put a medium saucepan of water on to boil. Strip the spring or winter green leaves off their stalks. Layer up the leaves, roll them into a fat cigar shape, then thinly shred.
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Step 7
When the bake is 5 mins from being ready, boil the greens for 2-3 mins, until wilted. Drain, season and serve with the cobbler.