Harvest Festival Casserole, with Feta, Chilli and Chive Cobbler

Ingredients

  • 2 or 3 corn cobs
  • 4 cloves
  • 1 onion, peeled and quartered
  • 1 tablespoon olive oil
  • 6 cloves garlic, peeled
  • 350 g (12 oz) small or salad potatoes
  • 6 green or yellow courgettes, or 3 of each
  • 200 g (7 oz) green beans
  • 150 g (5 oz) okra
  • 6-8 small sweet tomatoes
  • bunch of spring onions
  • 150 mls (¼ pint) vegetable stock
  • 150 mls (¼ pint) white wine
  • salt
  • pepper

cobbler topping

  • 1 or two red chillies, seeded, soaked in hot water, and drained
  • bunch of chives, trimmed and chopped
  • 250 g (8 oz) self-raising flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 25 g (1 oz) butter, chilled and diced
  • 50 g (2 oz) feta cheese, diced
  • about 150 mls (¼ pint) buttermilk, or yoghurt and water

Method

Cut the kernels from the corn, and put to one side. Stick the cloves into the onion, and brown the pieces lightly in the oil in a casserole. Add the garlic, potatoes, courgettes, beans and okra, and the white wine.

Simmer for 10 to 15 minutes, and then add the rest of the vegetables and stock, together with seasoning, and cook for a further 5 to 10 minutes.

Meanwhile, make the cobbler by putting all the ingredients, except for the liquid, in a food processor, and process for 30 seconds or so. Add the liquid, and process just enough to lightly bind the dough.

For a lighter topping, this scone-type mix is even better made by hand, exactly as you would with scones. Lightly roll out, cut into rounds, and place these on top of the vegetables, around the edge of the casserole.

Put in a preheated oven at 200°C/400°F/gas mark 6, for about 10 minutes, until well risen and golden. Protect the vegetables by placing a circle of foil over them, but not the pastry.

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