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Beef cobbler with cheddar and rosemary scones
Fruit and vegetables
2
onions
, sliced
2
carrots
, cut into chunks
2 sticks
celery
, cut into 2cm/1in pieces
1
leek
, washed and cut into thick rings
1 tbsp finely chopped fresh
rosemary
parsley
, to garnish
Tins, packets and jars
3 tbsp
plain flour
Cooking ingredients
90ml/3fl oz
vegetable oil
salt and freshly ground
black pepper
1 tbsp
tomato purée
600ml/1 pint
beef stock
1
bay leaf
80g/3oz
self-raising flour
100g/3½oz wholemeal
self-raising flour
65g/2¼oz malted
flour
pinch
salt
extra
flour
for dusting
Dairy, eggs and chilled
150g/5½oz
cheddar
cheese, grated
175ml/6fl oz full fat
milk
1 free-range
egg
, beaten
Meat, fish and poultry
900g/2lb chuck steak or stewing steak, cut into cubes
Other
600ml/1 pint
red wine
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