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

 * 1) Melt 50 g (2 oz) butter in a large saucepan.
 * 2) Add the onions, carrots and parsnips and sauté lightly for 5 minutes.
 * 3) Transfer to a large casserole dish.
 * 4) Add the remaining vegetables.
 * 5) Blend the flour with 300 ml milk and add to the vegetables with the stock, mixed herbs and seasoning.
 * 6) Bake at 200 °C / 400 °F / gas 6 for 40 minutes.
 * 7) Meanwhile, place wholemeal flour, baking powder and salt in a bowl.
 * 8) Rub the remaining butter into the flour until the mixture resembles fine breadcrumbs.
 * 9) Stir in half the cheese, mustard and a little milk and mix to a soft dough.
 * 10) Roll out on a floured work surface until 1.5 cm thick and cut into rounds with a 5 cm fluted cutter.
 * 11) Place the scone rounds on top of the vegetables and brush tops with remaining milk and sprinkle with cheese.
 * 12) Return to the oven for 20 minutes until scones are golden brown and vegetables are cooked.