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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This is just the classic that's reappearing in all those trendy pub-restaurant. It's also a perfect family supper - warming, very tasty and easy to make at home. Ingredients:
2 leeks, thinly sliced |
6 small carrots, cubed |
6 small parsnips, cubed |
4 sage sprigs |
2 tablespoons olive oil |
300 ml vegetable stock |
150 ml double cream |
1 tablespoon coarse grain mustard |
salt & freshly ground black pepper |
175 g self raising flour |
1/2 teaspoon salt |
1/2 teaspoon cayenne |
25 g butter |
75 g mature cheddar cheese, finely grated |
1 large egg |
3 tablespoons milk |
Directions:
1. Preheat the oven to 200 degrees. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast roast for 30 minutes until nicely browned.
2. Meanwhile, place the flour, salt, cayenne, butter and three quaters of the cheese in a food processor and whizz until well blended. Beat together the egg and 2 Tbs of milk then add to the food processor. Pulse to form a smooth, soft dough.
3. Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of your hand. Brush the tops of the cobbles witht the remaining milk, then scatter over the reserved cheese.
4. Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until golden brown. Serve immediately.
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