Kitchen Garden Cobbler
In wartime Liverpool, cobblers and crumbles were promoted by the Ministry of Food as an alternative to pies as they were more filling, required less butter and used up any leftovers or home grown ingredients. Cobblers are still a very popular Northern dish and can be sweet or savoury. This one uses produce grown in our Kitchen Garden, just feet away from the Restaurant.
- 1kg/2.2lb tomatoes
- 250g/8.8oz red onion
- 300g/10oz courgette
- 500g/1.1lb sweet potato
- 100g/3.5oz carrot
- 1 butternut squash, peeled and deseeded
- 1 pepper
- 5g/0.1oz garlic puree
- 5g/0.1oz fresh thyme
- 5g/0.1oz fresh basil
- 300g/10oz fennel
- half bunch celery
- 125ml/4 fl oz red wine
- Herby scone mixture:
- 225g/8oz self raising flour
- 35g/1.2oz margarine
- 60g/2oz grated mature Cheddar cheese
- 5g/0.1oz parsley
- Salt & pepper
- 1 egg
- 5g/0.1oz finely chopped thyme
- 5g/0.1oz finely chopped parsley
- 1l/1.7 pints milk
- To make the tomato sauce, finely chop the celery, carrot and half the red onion and fry in a pan with half the garlic until soft.
- Add half the thyme and basil, then salt and pepper to taste and red wine. Simmer for 5 minutes and add the tomatoes.
- Cook on low simmer for 1 1/2 hours to reduce.
- While the sauce is reducing, chop the remaining vegetables and sprinkle lightly with oil, salt, pepper, garlic and a few sprigs of thyme.
- Roast at 180C/gas mark 4 for 40 minutes.
- To make the herby scones, mix flour and margarine until a fine crumb.
- Add salt, pepper, herbs and cheese and mix.
- Add milk and egg until all is combined, then tip onto a lightly floured surface and form into roughly shaped cobblers (do not roll).
- Place roasted veg into individual dishes, sprinkle with cheese, top with 4 cobblers and sprinkle with more cheese.
- Bake in the oven for 25 minutes until the cobblers are risen and golden, then serve with a green salad garnish.