Name: Leek and Celeriac Cobbler
Yield: Serves 4
Ingredients: grated Parmesan; 3–4 pinches cayenne pepper; Salt; 2 tablespoons olive oil; 50 g (2 oz) butter; 600 ml (1 pint) milk; ¼ whole nutmeg, grated; 125 g (4 oz) semolina; 90 g (3½ oz) mature Cheddar cheese, grated; 1 large egg (size 1), lightly beaten; 25 g (1 oz) butter, plus extra; Black pepper; 750 g (1½ lb) leeks, well washed and cut into 2.5 cm (1 in) slices; 315 g (12 oz) celeriac, peeled and diced; Sea salt; 2 teaspoons caraway seeds

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Companion

By Josceline Dimbleby

Published 1991

About

As a main dish, accompanied by a tomato salad, this cobbler pie is a delicious alternative to meat, fish or poultry, even for non-vegetarians.

Ingredients

For the Topping

600 ml (1 pint) milk
¼ whole nutmeg, grated

Method

Lightly grease a 23 × 30cm (9 × 12in) Swiss roll tin. Make the gnocchi topping at least 2 hours in advance. Pour the milk into a saucepan with the nutmeg and season with the cayenne pepper and salt. Stir in the semolina. Bring the milk to the boil, then simmer for 3–4 minutes, stirring until thick. Remove from the heat and add the Cheddar cheese, butter and egg. Return to a low heat and stir fo