7 1/2 oz (225 g) drained canned mixed beans, e.g. kidney, butter, haricot
1 medium can chopped tomatoes (397 g)
1 onion, chopped
6 oz (180 g) small cauliflower florets
4 tablespoons weak stock or water
1/2 teaspoon mixed herbs
1 medium can chopped tomatoes (397 g)
1 onion, chopped
6 oz (180 g) small cauliflower florets
4 tablespoons weak stock or water
1/2 teaspoon mixed herbs
For the cobbler scone topping:
4 oz (120 g) plain flour
1 1/2 teaspoons baking powder
pinch of salt
pinch of powdered mustard
4 teaspoons margarine
1 1/2 oz (45 g) mature Cheddar cheese, finely grated
4 tablespoons skimmed milk to mix, plus 1 teaspoon to glaze
1 1/2 teaspoons baking powder
pinch of salt
pinch of powdered mustard
4 teaspoons margarine
1 1/2 oz (45 g) mature Cheddar cheese, finely grated
4 tablespoons skimmed milk to mix, plus 1 teaspoon to glaze
method
1. mix together the beans, tomatoes, onion, cauliflower, stock and herbs in an ovenproof casserole. Bring to the boil, reduce the heat, cover and simmer for 15 minutes.
2. While the vegetables are cooking, make the scone topping. Reserve 1 teaspoon flour. sieve the remaining flour, baking powder, salt and mustard into a bowl.
3. Rub in the margarine, which, if possible, has been stored in the freezer, until the mixture resembles fresh breadcrumbs. Stir in the cheese.
4. Make a well in the centre of the flour, add the 4 tablespoons of milk and mix to form a soft dough with a round-bladed knife. if necessary, add a little extra milk.
5. Sprinkle the reserved flour over the work surface and rolling pin. Roll out the dough to a 1/2 - 3/4-inch (1.25 - 2 cm) thickness. either cut into six triangles or, using a 2 inch (5 cm) round cutter, cut into 6 scones. Leave to stand for about 10 minutes.
6. Arrange the scones on top of the vegetable mixture and brush each one with the remaining milk. Bake in a preheated oven, Gas Mark 7 (210°C) 425°F for about 15 minutes until golden.
2. While the vegetables are cooking, make the scone topping. Reserve 1 teaspoon flour. sieve the remaining flour, baking powder, salt and mustard into a bowl.
3. Rub in the margarine, which, if possible, has been stored in the freezer, until the mixture resembles fresh breadcrumbs. Stir in the cheese.
4. Make a well in the centre of the flour, add the 4 tablespoons of milk and mix to form a soft dough with a round-bladed knife. if necessary, add a little extra milk.
5. Sprinkle the reserved flour over the work surface and rolling pin. Roll out the dough to a 1/2 - 3/4-inch (1.25 - 2 cm) thickness. either cut into six triangles or, using a 2 inch (5 cm) round cutter, cut into 6 scones. Leave to stand for about 10 minutes.
6. Arrange the scones on top of the vegetable mixture and brush each one with the remaining milk. Bake in a preheated oven, Gas Mark 7 (210°C) 425°F for about 15 minutes until golden.
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