Vegetable hotpot with walnut scone topping

Ingredients

2 tbsp olive oil

3 cloves garlic, finely chopped

10 shallots, peeled

1tsp ground coriander

1tsp paprika

2tsp brown sugar

1tbsp soy sauce

2 carrots, chopped

2 parsnips, peeled & chopped

100g cooked chestnuts, chopped (we found these in a local Polish shop as the original recipe calls for puree, which we couldn't find at all)

900ml veg stock (although I think I'd use less next time as the casserole was quite soupy)

225g butternut squash, peeled & chopped

400g tin of butter beans, drained & rinsed

1 tbsp fresh sage, chopped

For the topping

225g plain flour

1tsp baking powder

15g salted butter

25g walnuts, chopped

2tbsp fresh sage, chopped

150ml semi-skimmed milk

Directions

1. First, make the scone topping mix. Mix together the flour & baking powder. Rub the butter in until the mixture resembles breadcrumbs. Add the walnuts & sage & mix. Add the milk & mix to a dough. Wrap in cling film & put in the fridge.
2. Preheat oven to gas 7/220C
3. In a large pan heat the oil & cook the garlic & onion for 10 mins, until starting to soften. Add the spices & cook for another minute. Add the sugar & cook for another 5 minutes; the onions will start to caramelise.
4. Add the soy sauce, carrots & parsnips & cook over a high heat for 3 mins.
5. Stir in the chestnuts & veg stock. Bring to the boil & simmer for 10 mins. Adjust seasoning to taste.
6. Add the squash & simmer for 10 mins. Stir in the butter beans & remove from heat.
7. Transfer the veg mixture to a casserole dish. You may want to reserve some of the liquid to stop it being too soupy (it will make fab gravy another day!). Stir the sage through the mixture.
8. Take the scone mixture from the fridge & roll out. Cut into 5cm rounds & place them on top of the veg mixture.
9. If desired, brush the scones with beaten egg. Bake for 15-20 mins until the scones are risen & golden brown. Serve immediately :-)

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)