Winter cobbler
By: Simon Rimmer From: Gary Rhodes' Local Food Heroes
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Winter cobbler
- Prep time:
- 15 mins
- Cook time:
- 25 mins
- Serves:
- 4
A delicious winter warmer packed with vegetables. The basil lemon oil gives the cobbler a fresh zing.
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Ingredients
- 1 Onion, sliced
- 200g Butternut squash, cubed and roasted
- 2 Leeks, sliced
- 200g cavalo nero
- 2 cloves Garlic
- 440g tinned chopped tomatoes
- splash White wine
- salt and black pepper
For the cobbler topping
- 225g Flour
- pinch Salt
- 3 tsp Baking powder
- 100g Butter, cubed
- 175ml Soured cream
For the basil oil
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.
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