Erin Baker from the Natural Cookery School creates a vegetarian Christmas

This recipe for Root Vegetable Cobbler by Erin Baker of the Natural Cookery School uses celeriac, swede and carrots, but can easily be changed to include other seasonal veg such as parsnip, Jerusalem artichokes or potatoes. With its festive star topping, it would make a great vegetarian alternative for the Christmas table.

Serves 4


Root vegetable filling

1 tbsp olive oil
knob of butter
1 leek, white part only, sliced and rinsed
2 long shallots, peeled and chopped
150g brown mushrooms, quartered or into sixths if larger
1 small celeriac, peeled and chopped into ½ inch (1.25cm) pieces
1 small swede, peeled and chopped into ½ inch (1.25cm) pieces
2 carrots, peeled and chopped into ½ inch (1.25cm) pieces
700ml vegetable stock
1 tsp dried thyme or 1 tbsp fresh
2 bay leaves
1/2 tsp caraway seeds

1 tbsp cornflour
50 ml water

Brie and Parsley Scones

400g self-raising flour
100g butter
50g brie, finely chopped (or cheese of choice)
250ml milk


    1. Heat the oil and butter in a large pot over a medium heat. Add the leeks, shallot and mushrooms and cook for 5 minutes, stirring occasionally.
    2. Prepare the celeriac, swede and carrot then add to the pot, cook for 5 minutes.
    3. Add vegetable stock, thyme, bay leaves and caraway seeds. Bring to a boil and simmer for 20 minutes, or until vegetables are tender.
    4. Meanwhile, prepare the scones by rubbing theflour into the butter until it resembles breadcrumbs. Add the cheese and milk and gently fold until combined and a dough is formed. Add a bit more milk if dough seems dry.
    5. Place the dough on a lightly floured surface and flatten to ½ inch (1.25cm) and use a cutter to cut out star shaped scones. Reshape and continue cutting. You will need enough scones to cover the pie when poured into a baking dish.
    6. Turn the oven on 200°C/180 Fan or Gas Mark 6 to preheat.
    7. When the vegetables are tender in the pot, make a slurry with the cornflour and water. Add to the pot at the end of the cooking time to thicken. Taste and adjust seasoning.
    8. Pour the entire contents of the pot into a large baking tray 15inchx10inch (30cmx20cm).
    9. Top with the cut out scones and brush with milk. Bake for 15-20 minutes or until scones are golden. Serve with purple sprouting broccoli or cabbage.


  1.  **Hot off the press!** Erin’s new book, The Veg Table, is now out containing all of Erin’s favourite recipes, many of which have appeared in our newsletters. The book is an absolute joy, full of Erin’s striking photography and would make the ideal Christmas present for the food lover. Find it at Made in Stroud and Stroud Bookshop or order it directly from the website at


  1. **Stuck for gift ideas?** Why not give vouchers for one of Erin’s 2019 cookery school courses, all taking place at her brand new state of the art cookery school in Nailsworth! Vouchers are available to buy from the website at

For more seasonal recipes by Erin Baker, visit