- Heat the oil or butter in a large pan, add the onion and fry for 10 minutes until soft but not browned. Add the paprika, squash, carrots, parsnips and swede, stir well and cook for a few minutes. Add the borlotti beans, passata, sugar and herbs, and season with salt and pepper.
- Cover the pan with a lid and cook for about 15 minutes until the vegetables are tender. Stir in the tomato purée and add more seasoning if needed.
- Meanwhile, preheat the oven to 200°C/gas mark 6 and make the topping.
- Put the flour and salt in a mixing bowl and lightly rub in the butter with your fingertips until the mixture resembles breadcrumbs.
- Add two-thirds of the grated cheese and the rosemary . Stir in enough water or milk to make a thick dough.
To make the topping
- Turn the dough out onto a floured surface and knead it lightly to ensure the ingredients are well mixed. Roll it into a circle about 2cm/¾in thick. Cut the dough into 5cm/2in scones with a cookie cutter, cup or knife, or simply cut the circle into wedges.
- Transfer the cooked vegetable mixture to an ovenproof dish. Arrange the dough pieces on top, brush with a little milk and sprinkle with the remaining cheese.
- Bake in the oven for 20–30 minutes until the topping is well risen and the cheese has melted.
Serve on its own or with a lettuce and tomato salad.