Claret Cobbler Food

CLARE'S WINTER VEGETABLE COBBLER

Steps:

• Pre-heat the oven to 200C/400F/Gas 6. Place the vegetables and sage in a roasting tin, drizzle with oil and season with salt and pepper. Roast for 30 minutes until nicely browned.
• Meanwhile, place the flour, salt, cayenne, butter and three quarters of the cheese in a food processor and whiz until well blended. Beat together the egg and 2 tablespoons of the milk then add to the food processor. Pulse to form a smooth, soft dough.
• Mix together the stock, cream and mustard, and pour over the vegetables. Then, with floured hands, roll the cobble mixture into 6 balls and flatten slightly with the heel of the hand. Brush the tops of the cobbles with the remaining milk, then scatter over the reserved cheese.
• Carefully place the cobbles on top of the vegetables and sauce and bake for 20 minutes until risen and golden brown. Serve immediately.

CLARET CUP

Steps:

• Stir ingredients, except soda, with ice and strain into an ice-filled highball glass. Top with soda and garnish with cucumber and orange slices in the glass.

CLARET COBBLER

Steps:

• Half-fill a tumbler with crushed ice; add maraschino, sugar, and lemon juice and stir. Pour in the claret. Decorate with orange and pineapple garnish.