Hearty Autumn Hotpot

== Description ==
Serves 6.
== Ingredients ==
* butter - 75 g (3 oz)
* onions - 2 medium sliced
* carrots - 4 medium sliced
* parsnips - 2 cut into chunks
* cauliflower - 1 small cut into florets
* courgettes - 4 sliced
* tomatoes - 6 skinned, roughly chopped
* plain flour - 50 g (2 oz)
* milk - 450 ml
* vegetable stock - 300 ml
* dried mixed herbs - 1 tsp
* salt and freshly ground black pepper
* wholemeal self raising flour - 100 g (3 oz)
* baking powder - 1 tsp
* salt - tsp
* cheddar cheese - 75 g (3 oz) grated
* mustard powder - 1 tsp
== Directions ==
# Melt 50 g (2 oz) butter in a large saucepan.
# Add the onions, carrots and parsnips and sauté lightly for 5 minutes.
# Transfer to a large casserole dish.
# Add the remaining vegetables.
# Blend the flour with 300 ml milk and add to the vegetables with the stock, mixed herbs and seasoning.
# Bake at 200 °C / 400 °F / gas 6 for 40 minutes.
# Meanwhile, place wholemeal flour, baking powder and salt in a bowl.
# Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs.
# Stir in half the cheese, mustard and a little milk and mix to a soft dough.
# Roll out on a floured work surface until 1.5 cm thick and cut into rounds with a 5 cm fluted cutter.
# Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese.
# Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked.
Category:British Vegetarian
Category:Carrot Recipes
Category:Cauliflower Recipes
Category:Cheddar Recipes
Category:Mustard seed Recipes
Category:Parsnip Recipes
Category:Tomato Recipes
Category:Vegetable stock and broth Recipes
Category:Zucchini Recipes