Recipes

Pumpkin & Butterbean Cobbler

Pumpkin & Butterbean Cobbler

Ingredients

180g Pumpkin (Peeled & large diced)
1 small tin Butter Beans
1 Carrot (peeled & large diced)
1 Onion (Diced)
1 clove of Garlic
1tsp Cumin
Bunch of Parsley (chopped)
10g Tomato puree
300ml Vegetable gravy
150g Self raising flour
120ml milk
40g margarine
30g Whole meal flour
1/2 tsp Baking powder

Method

- Roast the pumpkin at 160c until soft and lightly coloured then remove from the heat.
- Keep the cooked pumpkin to one side
- Meanwhile sweat the diced carrots, onions and garlic in a sauce pan then add the tomato puree.
- When the tomato puree is well cooked add the gravy and the washed & drained butter beans.
- Simmer gently until the carrots are soft then add the roasted pumpkin
- Lay the stew in an oven proof serving dish and allow to cool

For the scones;
- Crumb together the butter and flours with the baking powder then very lightly fold in the milk to form a
light pastry. Roll the pastry out to 20mm thic and cut into 25cm circles.
- It is vital not to over work the dough as this will produce hard flat scones.
- Lay the cut scones on top of the stew and bake in the oven at 170c until the scones have risen and have taken on alight tan appearance.
 
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