A cobbler is a fab baked dish with a scone-like topping. I’ve eaten sweet ones before but this is a sensational savoury version. Nothing complicated and you can get the filling ready in advance, then make the topping just before popping the cobbler in the oven. And did you know that mushrooms are tipped to be the next superfood?!
Ingredients
- 65 g butter
- 3 leeks, thickly sliced
- 750 g mushrooms (mixture of portobellini, chestnut and large white), sliced
- 2 garlic cloves, finely chopped
- 2 sprigs of thyme
- 1 tbsp tomato purée
- 150 ml red wine
- 150 ml vegetable stock
- 200 g wholemeal self-raising flour
- 1 egg
- 125 ml buttermilk
How to Make It
- Heat 15 g of the butter with a tablespoon of olive oil in a large saucepan, then add the leeks. Cover the pan and cook the leeks over a medium heat until tender, then transfer them to a plate with a slotted spoon.
- Turn up the heat and add the mushrooms to the pan. Cook them quickly until they’re lightly browned and any liquid they have given out has evaporated. Add the garlic and cook for a further 2 minutes, then add the thyme and the tomato purée and stir to combine.
- Pour over the wine, bring to the boil and allow it to bubble for a couple of minutes, then add the stock. Season with plenty of salt and pepper and put the leeks back in the pan. Simmer for 10 minutes.
- To make the topping, put the flour into a bowl and add a generous pinch of salt. Add the remaining 50 g of butter and rub it in with your fingertips. Mix the egg with the buttermilk, add this to the flour and butter, then mix to form a sticky dough.
- Preheat the oven to 200°C/Fan 180°C/Gas 6. To assemble, put the filling in a deep ovenproof dish. Drop tablespoons of the cobbler topping over the filling, spacing them out well as they will spread while they cook. Bake the cobbler in the oven for about 30 minutes until the topping is well risen and a golden brown.