Vegetable cobbler with cheese scones

• Carrots300g
• Parsnips300g
• Brown onions150g
• Leeks250g
• Butter beans (400g tin)1
• Gravy granules40g
• Plain flour200g
• Butter50g
• Semi-skimmed milk100ml
• Mature cheddar60g

Plus salt and pepper. About £2.76 for the amounts used.

Method

1. 1

   Heat the oven to 200°C (180°C fan, gas 6).

2. 2

   Chop 300g carrots, 300g parsnips, 1 onion and 250g leeks. Fry in a little oil for 5 minutes, then add 40g gravy granules and 500ml boiling water. Simmer for 10 minutes, add 1 drained tin butter beans and tip into a baking dish.

3. 3

   Rub 50g butter into 200g flour and a pinch of salt until it looks like breadcrumbs. Stir in 40g of the grated cheddar and about 100ml milk to make a soft dough.

4. 4

   Pat out to 2cm thick, cut into 8 rounds and sit them on top of the stew. Brush with a little milk and scatter with the remaining cheese.

5. 5

   Bake for 25 minutes until the scones are risen and golden.