First, wash any fresh vegetables, and cut into bitesized pieces. Heat a dash of oil in a large frying pan, and add the vegetables. Cook over a medium heat, stirring regularly, for about 10 minutes, until the vegetables are fairly soft (the broccoli should still have a bit of bite to it). If you find that the vegetables are starting to brown, turn the pan down a little.

While the vegetables are softening, prepare the creamy sauce. Melt the butter in a saucepan over a medium-low heat, and add a couple of Tablespoons of flour. Combine to make a paste (called a roux), and cook for it a couple of minutes, stirring regularly, just to cook the flour.

When you’ve used all of the milk and you have a smooth white sauce, add the garlic granules and dried herbs, and season with salt and pepper. Mix well to combine.

Add the white sauce to the cooked vegetables, and mix well. Set aside.

To make the cheesy scones, add the flour, baking powder, salt and pepper to a large bowl. Mix with a fork.

Add the lightly beaten egg, milk, grated cheese, and olive oil, and use the fork to bring the mixture together. You should end up with a slightly sticky dough - you can add another splash of milk if the mixture seems too dry.

Transfer the creamy vegetables to a baking dish (mine measured approx. 8 x 8 inches), and scoop rough dollops of the scone mixture on top. I made 4 rough scones in total.

Bake at 190°C (Gas Mark 5 / 375°F) for around 25 minutes, or until the scones are firm, and golden brown and crispy on top. As soon as the cobbler comes out of the oven, I like to add a sliver of butter to the top of each scone - it melts right onto them, and really brings them to life. I also like to add some dried parsley for colour.

Serve the cobbler straight from the oven.