Ingredients

• 1 tbsp olive oil
• 1 onion
• sliced
• 2 garlic cloves
• sliced
• 2 leeks
• cut into slices
• 200g/7oz cavolo nero
• chopped
• 200g/7oz butternut squash
• cut into cubes and roasted until golden-brown
• 440g/15½oz can chopped tomatoes
• splash white wine
• salt and freshly ground black pepper
• 225g/8oz flour
• 3 tsp baking powder
• pinch salt
• 100g/3½oz cubed butter
• 175ml/6fl oz soured cream
• 150ml/5fl oz olive oil
• bunch fresh basil
• ½ lemon
• juice only

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the oil in a frying pan over a medium heat. Add the onion and garlic and fry until softened.
• Add the leeks and cavolo nero and cook for 3-4 minutes.
• Add the squash
• tomatoes
• wine and season
• to taste
• with salt and freshly ground black pepper. Simmer for 5-6 minutes
• then divide between four individual ovenproof dishes or ramekins.
• For the topping
• place the flour
• baking powder
• salt and butter into a food processor and pulse until the mixture resembles breadcrumbs.
• Add the soured cream and pulse again until it just comes together as a very sticky dough.
• Spoon dollops of the topping over the contents of each ramekin
• then bake for 25 minutes
• or until crisp and golden-brown.
• For the dressing
• place the oil
• basil and lemon juice into a clean food processor and blend until smooth.
• Serve the cobblers at the table in their ramekins and spoon over the dressing.