Herby Chestnut and Cheddar Cobbler with Celeriac

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6 serving

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Prep time: 10 mins

Cook time: 2 hrs 30 mins

Serves: 6

A warming stew, rich with porcini and red wine, this Herby Chestnut and Cheddar Cobbler with Celeriac, by award-winning vegetarian food writer Anna Jones, is super comforting for a cold evening. It’s topped with dumplings, which are brushed with egg yolk to give them a lovely golden crust – or, for a vegan alternative, brush with dairy-free milk. Looking for more winter recipes? Look no further.

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Ingredients Method

Ingredients

10g dried porcini mushrooms
6 tbsp olive oil
4 onions, finely chopped
4 garlic cloves, crushed
2 carrots, finely chopped
2 sticks of celery, finely chopped
100g portobello mushrooms, finely chopped
800g celeriac, 700g peeled and chopped into 1cm pieces, 100g grated
175ml red wine
400g tinned chopped tomatoes
1 tbsp harissa paste
1 tbsp bouillon powder
150g cooked chestnuts
100g salted butter, (or vegan alternative)
50g cheddar, (or vegan alternative)
200g self-raising flour, plus extra to dust
3 sprigs of rosemary, leaves chopped, plus extra to serve
1 lime, zested
1 egg yolk, (or vegan alternative) for brushing

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Put the dried porcini mushrooms in a bowl, pour over 400ml boiling water and leave to soak, until you need them later.

Step 2

Heat a heavy-based casserole dish over a medium-high heat and add 2 tbsp of the olive oil. Add the onions and cook for about 5 mins. Add the garlic and veg; cook for 5 mins, stirring occasionally.

Step 3

Add the wine and stir well to loosen any flavoursome sticky bits from the bottom of the dish. Strain the porcini (reserving the liquid) and chop finely. Add the porcini and liquid to the casserole, plus the tomatoes, harissa, bouillon powder, remaining olive oil and 800ml just-boiled water. Add a pinch of sea salt; cook, uncovered, in the oven for 2 hrs.

Step 4

Meanwhile, make the cobbler. Grate the butter into a bowl, then add the grated celeriac, cheddar, flour, herbs and lime zest. Season with sea salt and freshly ground black pepper, add 2 tbsp very cold water; use your hands to bring the mixture together into a rough dough – if it looks dry, add a few more drops of water. Dust a surface and rolling pin with flour and roll out the dough until it’s 2cm thick. Use a 5cm cutter to cut out about 16 rounds.

Step 5

Once the stew is nicely thickened and deep red in colour, take it out of the oven and add the cooked chestnuts. The cobbler top will soak up a little liquid, so if the stew looks too thick, stir in 100-150ml hot water.

Step 6

Arrange the cobbler rounds on top of the stew, leaving some space between them as they’ll expand as they cook. Brush with egg yolk or dairy-free milk and return to the oven for 25-30 mins, until golden. Serve scattered with the extra herbs.