A Meal For...A Romantic Evening

 

A lovely warming dish to share for a romantic night in.

VEGGIE SAUSAGE COBBLER

4 ‘meaty’ vegetarian sausages, defrosted if frozen
1 can chopped tomatoes
50g split red lentils
1 parsnip, peeled and chopped
1 large carrot, peeled and chopped
1 large red onion, peeled and chopped
1 eating apple, peeled and chopped
1 garlic clove, crushed
2tsp dried herbs
1tbsp tomato puree
200ml vegetable stock
1tbsp olive oil
115g self raising flour
25g butter, chilled and cut into cubes
60g cheese, grated
1 small egg, lightly beaten
75ml milk

Heat the oil in a large pan and fry the sausages until just browned. 

Remove and set aside. When cool enough to touch, cut each into three slices.
Meanwhile, cook the onions in the same pan until just changing colour. 

Add the garlic and cook for a minute more.
Pour in the chopped tomatoes and add the parsnip, carrot and apple.

Add the tomato puree, the stock, herbs, the sausage pieces and the lentils and mix all together well. Bring to the boil and allow to simmer gently for a few minutes.

Transfer to an ovenproof dish and cover. (A tight foil lid works well.)

Cook at 180˚C/ Gas 4 for about an hour, checking half way through and adding a bit more stock if necessary.

Make the cobbler topping by mixing the butter with the flour until it resembles breadcrumbs.
Mix the egg with the milk and pour enough of this into the flour to make a dough. Reserve the rest.
Bring it all together with your hands and then roll out on a floured surface to be about the thickness of a pound coin.
Cut the hearts out using a cutter. (Use circles if you prefer.)

Remove the dish from the oven and check that the veg is fairly soft.
Then place the topping around the sides.
Brush with the remaining milk mixture and sprinkle with the rest of the cheese.

Place back into the oven and cook at 200˚C/ Gas 6 for about 10 to 15 minutes.

Serve in the dish with some herbs if you like.

Or make into individual portions.