Crisp Cheddar-Topped Bread Cobbler with Chilli Spiked Greens

Name: Rukmini Iyer Cheddar-Topped Bread Cobbler Recipe | Quick Bakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4 generously
Ingredients: 1 sweetheart cabbage, halved, cored and cut into ½cm slices; 1 small head of broccoli, cut into small florets; 1 small onion, roughly chopped; 2 cloves of garlic, crushed; 1 tsp chilli flakes; 14 fresh sage leaves, half roughly chopped, the rest left whole; 250ml vegetable stock (use 1 stock cube and 250ml water); 500g crème fraîche; 2 heaped tsp Dijon mustard; 2 free-range eggs; 60g cheddar cheese, grated; 1 heaped tsp sea salt flakes; 250g good stale bread, cut into 1cm slices and buttered

by Rukmini Iyer from The Quick Roasting Tin

Baked until golden and crispy, this quick savoury bread and butter pudding-inspired dish is perfect for cold autumn evenings.

Vegetarian Tray Bake

Serves 4 generously

Total 40 min

Prep 15 min

Cook 25 min

Easy

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Introduction from Rukmini Iyer

This is easily one of my favourite creations, born out of thinking of a savoury bread and butter pudding, cheese on toast, and how nice cabbage can be when it’s buttery, hot and ideally served with cream. Livened up with chilli, garlic and sage, this all-in-one meal is perfect for a cold evening and, if you’re anything like me, you’ll be living off it from autumn onwards.

Ingredients

1 sweetheart cabbage, halved, cored and cut into ½cm slices

1 small head of broccoli, cut into small florets

1 small onion, roughly chopped

2 cloves of garlic, crushed

1 tsp chilli flakes

14 fresh sage leaves, half roughly chopped, the rest left whole

250ml vegetable stock (use 1 stock cube and 250ml water)

500g crème fraîche

2 heaped tsp Dijon mustard

2 free-range eggs

60g cheddar cheese, grated

1 heaped tsp sea salt flakes

250g good stale bread, cut into 1cm slices and buttered

Method

Preheat the oven to 200°C fan/220°C/gas 7. Mix the cabbage, broccoli, onion, garlic, chilli flakes and chopped sage leaves in a medium-sized deep roasting tin or lasagne dish, then pour over the stock.

Whisk the crème fraîche, mustard, eggs, half the grated cheese and the salt together, then spread half of this over the veg.

Thickly pave the tin with the sliced bread (I like to halve mine to look like cobblestones, see opposite), then pour the remaining crème fraîche and mustard mixture evenly over this. Use a big spoon to smooth and squash this so the bread is well covered. Scatter it with the remaining whole sage leaves and some grated cheddar cheese.

Transfer to the oven and bake for 25 minutes, until the top is golden brown and crisp, then serve hot. This is great heated through in the oven the next day too, if you have leftovers.

NOTE: If your bread isn’t very stale to start with, consider putting the slices into the preheating oven to dry out while you prepare the vegetables (if the bread is too fresh, it won’t get as crisp).

Preview