A warming vegetarian cobbler cooked in the slow cooker, with leftovers that make another cobbler for another day. And super cheesy scone topping – comfort food at its finest!
Traditional British food has many great winter warmers and comfort foods, like stew and dumplings, or steak and kidney pudding. There’s very little, however, to offer the vegetarian. Many vegetarian dishes are inspired by sunnier climes, such as vegetable chilli or pasta dishes. Though the cobbler was apparently devised in the British colonies, in this adaptation I’ve tried to keep the flavour true to its British gravy – based inspiration, but with all the colour, flavours and health benefits that fresh vegetables can bring and all the convenience of the slow cooker.
For the topping I’ve used my full flavoured cheese scones. Roll them fairly thin so you have at least 12. If you make any spares it’s cook’s treat 🙂 The challenge in this dish is in saving the scones ’til the cobbler’s ready!
You can, of course, use whatever vegetables you have in, though some, like courgettes, aren’t ideal for slow cooking. This recipe makes one meal for two people as it is, or four with the addition of mixed root veg mash, vegetable rice or salad, and a casserole dish full for another day. I’ve discovered, though, it’s best reheated in the microwave with maybe some time in the oven to crisp the scones, as the dish is so full. The scones can be removed for stirring!
- 1 onion
- 2 sweet potatoes
- 1 head of broccoli
- 3 peppers
- 2 large carrots
- 4oz pearl barley
- 1/2 tsp black pepper
- generous pinch white pepper
- 2 desertspoons lemon juice
- 4 tsp reduced salt stock powder
- 2 tbsp cornflower
- Cut the vegetables into chunky pieces and mix them together in the slow cooker, along with the barley.
- Stir in the pepper, lemon juice and stock powder and fill with freshly boiled water. The cooker should be full to about an inch below the top of the vegetables.
- Cook on low for at least eight hours. Mine cooked for around nine.
- At some point while it's cooking make your scones, and cook them. Roll them quite thin so you have at least a dozen.
- Around half an hour before you are ready to eat mix the cornflour into a paste with water. Stir it through and turn the slow cooker onto high. Place half the scones on top and reserve the other half, then replace the lid. The scones will absorb all those peppery juices!
- Serve half the casserole with the scones cooked in it. Then place the rest in an ovenproof dish and top with the reserved scones to eat in the next two days, or freeze until you need it.