Not only the ideal winter warmer but the ideal way to start the week. This one pot dish is packed full of vegetables and goodness and will satisfy the hungriest around your kitchen table! (From ‘Grandma’s Best Recipes’).

Vegetable Cobbler, serves 4

Ingredients:

1 tbsp olive oil

1 garlic clove, crushed

8 small onions, halved

2 celery sticks, sliced

225g/8oz swede, chopped

2 carrots, sliced

½ small head of cauliflower, broken into florets

225g/8oz button mushrooms, sliced

400g/14oz canned chopped tomatoes

55g/2oz red lentils, rinsed

2 tbsp cornflour

3-4 tbsp water

300ml/10 fl oz vegetable stock

2 tsp Tabasco sauce

2 tsp chopped fresh oregano

fresh oregano sprigs to garnish

TOPPING

225g/8oz self-raising flour, plus extra for dusting

pinch of salt

4 tbsp butter

115g/4oz grated mature Cheddar cheese

2 tsp chopped fresh oregano

1 egg, lightly beaten

150ml/5 fl oz milk

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Heat the oil in a large frying pan, add the garlic and onions and cook over a low heat for 5 minutes. Add the celery, swede, carrots and cauliflower and cook for 2-3 minutes.

2. Add the mushrooms, tomatoes and lentils. Place the cornflour and water in a bowl and mix to make a smooth paste. Stir into the frying pan with the stock, Tabasco sauce and oregano. Transfer to an ovenproof dish, cover and bake in the preheated oven for 20 minutes.

3. To make the topping, sift the flour and salt together into a bowl. Add the butter and rub it in, then stir in most of the cheese and oregano. Beat the egg with the milk in a small bowl and add enough to the dry ingredients to make a soft dough. Knead, then roll out on a lightly floured work surface to 1cm/½ inch thick. Cut into 5-cm/2-inch rounds. 

4. Remove the dish from the oven and increase the temperature to 200°C/400°F/Gas Mark 6. Arrange the dough rounds around the edge of the dish, brush with the remaining egg and milk mixture and sprinkle with the reserved cheese. Return to the oven and cook for a further 10-12 minutes. Garnish with oregano sprigs and serve.