Method

1. Preheat the oven to 200C/gas mark 6. Fry the onion and garlic in a frypan until soft, then add the leeks and cavolo nero and cook for 3-4 minutes, being careful not to let the onion and leeks colour.

2. Add the squash, tomatoes and wine. Season and cook for another 5 minutes.

3. Divide the mixture between 4 individual ramekins or gratin dishes.

4. For the cobbler topping: In a blender pulse together the flour, baking powder, salt and butter to a breadcrumb consistency. Add the sour cream and pulse for another few seconds to combine. The dough should be quite sticky.

5. Spoon dollops of the batter over the vegetables and bakefor 25 minutes until crisp and golden.

6. Blend the oil, basil and lemon until smooth and spoon over the cobbler while still hot. Serve.