- 1 tbsp Olive Oil
- 1 lge Onion
- 500grms tomatoes
- 1 tbsp fresh thyme or rosemary
- 1 dsp brown sugar
- 2 cloves of garlic
- Salt and freshly ground black pepper
- Cobbler topping
- 150 grms self -raising flour
- 75 grm butter
- 25 grm grated cheddar cheese
- 1 med egg + a few drops of milk if necessary
- Steamed Kale to serve
Heat the oil in a large frying pan over a medium heat and add the onion, reduce the heat to low and gently fry the onions for at least 20mins until the onions become soft, golden and almost sticky.
Preheat the oven to 190C/170C fan or Gas mark 5. Make your cobbler dough by rubbing the butter into the flour until it resembles fine breadcrumbs, add the grated cheese and a good grind of black pepper, pour in the beaten egg and mix to a soft dough adding a little milk if necessary, set aside and finish the filling.
Add the tomatoes, thyme or rosemary, brown sugar and crushed garlic to the sticky onions and cook together for 3-4 mins over a medium heat. Season with salt and pepper and pour into an ovenproof dish, crumble on the cobbler topping and top with some extra herbs if desired, I added some sesame seeds, bake for 40 mins until golden and bubbling.
Cut the ribs out of the kale leaves and chop into inch wide strip, steam for about 5 mins or until tender. Add some butter a good squeeze of lemon, salt and a grinding of black pepper. Serve together and enjoy.
Taken from ‘Take one Veg’ Georgina Fuggle