Josceline Dimbleby

Leek and Celeriac Cobbler

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes
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