VEGGIE TASTY: Vegetable Cobbler Recipe

Nothing beats a good cobbler for a hearty, warming, filling meal! You can use whatever veg you fancy, so they're a great cupboard clearer when you have odd bits and bobs of veg taking over, too. For the meat eaters among you, just fling in some bacon.

Mum made the veg base while I made the dumplings, she has the same 'guess the measurements' approach to cooking as I do so I can only give approx. measurements of ingredients.

VEGETABLE BASE
1/2 can of green lentils
1 can of chopped tomatoes
1/4 of an onion
1/4 large butternut squash
Handful of broccoli florets
Handful of cauliflower florets
Vegetable stock cube
Selection of dry herbs
A shake of chilli powder

Fling it all in a pan, bring to the boil and cook for 5 minutes. Turn the heat down and simmer for ten. Transfer it to a large oven proof dish and leave while you make the dumplings.

'DUMPLINGS'
125g self raising flower
Pinch of salt
Shake of dried oregano
100g grated cheese
100ml milk

How To: Sift the flour and salt into a bowl, mix in the grated cheese and oregano, then the milk. This should form a fairly stiff dough (if it's too sticky, just add more flour). Flour a surface and roll the dough out to about 1cm thick, use a biscuit cutter to cut shapes about 5cm across.

Finally, arrange the dumplings on top of the veggie base, sprinkle on a little extra cheese and bake for 10 - 15 minutes.Serve with fresh flat leaf parsley sprinkled on top!

This was genuinely GORGEOUS and so full of flavour, the dumplings were light and tasted a little like cheese savories (om nom nom). I can see this becoming a recipes we'll repeat time and time again.