Stress-free Easter feast

Spring Vegetable Pie with Polenta Cobbler
Serves 4

2 leeks, trimmed and cut into 2cm chunks
2 stalks celery, cut into 2cm chunks
2 medium organic carrots, cut into 2cm chunks
2 medium courgettes, cut into 2cm chunks
2 parsnips, cut into 2cm chunks
250g cauliflower, broken into florets
250g chestnut mushrooms, quartered
2 cloves garlic, chopped
2 tbsp oil
400ml vegetable stock
1 tbsp soy sauce
150ml red wine
1 bay leaf
2 sprigs fresh thyme
salt and black pepper

For the polenta cobbler
175ml Greek yoghurt
2 eggs
150g grated Cheddar
100g polenta (the dry kind in a box)
100g plain flour
1 tsp baking powder
salt and black pepper

1. When you have the vegetables all prepared, heat the oil in a large pan or flameproof casserole and fry the leeks, celery, carrots and courgettes until just beginning to soften and colour.
2. Then stir in the cauliflower, parsnips, mushrooms and garlic and fry for another minute.
3. Add the vegetable stock, soy sauce, wine, bay leaf, thyme and salt and pepper and bring to the boil.
4. Reduce the heat and simmer for 5 minutes or until the vegetables are just done – they should be tender but not overcooked.
5. To make the cobbler, mix together the eggs, yoghurt and half the grated cheese. Add the polenta, flour and baking powder and mix well. It should be a wet but thick consistency.
6. Preheat the oven to 190C/375F/gas mark 5.
7. Using a slotted spoon, transfer the vegetables to a baking dish, then add enough of the cooking liquid to cover. Carefully spread the cobbler mixture over the top, sprinkle with the remaining cheese and bake for 25–30 minutes until golden on top.
8. Serve with mashed potatoes and purple sprouting broccoli.