Winter cobbler recipe
 1 tbsp olive oil1 onion, sliced2 garlic cloves, sliced 2 leeks, cut into slices200g/7oz cavolo nero, chopped200g/7oz butternut squash, cut into cubes and roasted until golden-brown440g/15½oz can chopped tomatoessplash white winesalt and freshly ground black pepper 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 flour3 tsp baking powderpinch salt100g/3½oz cubed butter175ml/6fl oz soured cream 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 basil½ lemon, juice only 150ml/5fl oz olive oil bunch fresh basil ½ lemon, juice only Method 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. Preheat the oven to 200C/400F/Gas 6. 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. 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 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. 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. 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. 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. 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. 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. Serve the cobblers at the table in their ramekins and spoon over the dressing.