Hearty Cobbler with Chive Dumplings

30 minutes 

Serves 2 - suitable for freezing

This supper is warming and filling: the rustic baked chive dumplings are almost like savoury scones, which beautifully soak up the rich juices from the cobbler filling. Make the base filling in a hob-to-table pot, then serve the baked dumplings over the top, and enjoy the supper family-style. 

For the chive dumplings

160g (1 ¾ cups) self-raising flour, plus extra for rolling

Generous handful of chives, finely chopped

Generous pinch of dried rosemary

Pinch of salt

50g (1 ¾ oz) vegan butter

100ml (scant ½ cup) soya milk, plus 2 tsp for glazing

For the filling

1 tbsp sunflower oil

1 leek, finely chopped

1 carrot, peeled and finely chopped into half-rounds

1 celery stick, thinly sliced

Generous glug of red wine (ensure vegan)

Generous handful of shredded kale, tough stems removed

1x400g (14oz) can of chopped tomatoes

1x400g (14oz) can of green lentils, drained and rinsed

2 raised bay leaves

1 sprig of fresh rosemary

Generous pinch of sea salt and black pepper

1. Preheat the oven to 200OC/ 400OF/ gas mark 6 and line a baking tray with baking parchment. 
2. In a bowl, stir together the flour, chives, rosemary and salt. Rub in the butter with your fingers until the mixture begins to resemble breadcrumbs. Stir in the soya milk to form a dough. 
3. Sprinkle a clean work surface with flour and flatten the dough roughly to a thickness of 2.5cm (1inch). Use a scone cutter to cut out 8 dumplings and place them on the baking tray. Brush with a little soya milk, then bake in the oven for 10-12 minutes until light golden. 
4. While the dumplings are baking, prepare the filling. Heat the oil in a large hob-to-table pot, add the leek, carrot and celery and cook over a medium-high heat for 4 minutes, stirring often. Pour in the red wine and reduce for 1 minute. 
5. Add the kale, chopped tomatoes  and lentils, stir, then add the bay leaves and rosemary. Cook for 15 minutes over a high heat, stirring frequently to avoid sticking. 
6. Remove the pot from the heat and discard the bay leaves and rosemary sprig. Season to taste with salt and pepper.
7. Remove the backed dumplings from the oven and place over the filling just before serving.

Speedy Tip

Freeze the filling and the chive dumplings separately, then assemble after the reheating to keep both elements at their best.