This colder weather is causing a change in our eating habits: the heating is now on and we’re craving warming winter food, such as Sunday’s Sausages with Kale and Pearl Barley. We’ll soon be back on with Shepherd’s Pies, Mushroom Bourguignon, Casseroles and Stew and Dumplings. Tonight though, we’re taking comfort from a Mushroom Cobbler with nuts and cheesy scone topping.
- 175g of self-raising flour
- 1 tsp baking powder
- 30g of cheese, grated (I used Manchego but cheddar is fine)
- 100g of butter, cubed
- 1 tbsp of dried thyme
- 1 tbsp of flat-leaf parsley, chopped
- 1 egg, to glaze
Combine the butter, flour, cheese and herbs together in a food processor until it resembles fine breadcrumbs. Add enough water until it forms a dough. Roll out on a floured surface to a 1 cm thickness, then cut out discs with a cutter. Save until needed.
Ingredients for the stew:
- 1 onion, finely chopped
- 600g mixed mushrooms, sliced
- 2 garlic cloves, crushed
- 100ml red wine
- 500ml veg stock
- 1 tsp smoked paprika
- A few sprigs fresh thyme
- 100g chestnuts or walnuts
- 1 tbsp plain flour
Fry the onion in olive oil in an oven proof pot for a few minutes before adding the garlic and mushrooms.
Cook until soft, stir through the paprika and pour in the stock, walnuts, flour and thyme.
Simmer for 5-10 minutes then top with the cheese scones. Brush the tops with beaten egg, then bake at 200C for 30 minutes.
Serve with parsnip mash and broccoli (The Man of the House added beef to his too).