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Prep 15 mins
Cook 50 mins
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.
- 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
FOR THE COBBLES
- 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
- 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.
- 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.
- 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.
- Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until golden brown. Serve immediately.
I also add to mine 14 oz. canned chopped tomatoes, 1/4 cup lentils, a sprinkle of oregano and a dash of Tabasco sauce.