Ingredients

Steps

• Preheat the oven to 200°C.
• Fry sliced onion and garlic in oil until softened.
• Cook leeks and cavolo nero for four minutes.
• Add squash, tomatoes, and wine then simmer for six minutes.
• Divide the mixture into four ovenproof ramekins.
• Pulse flour, baking powder, salt, and butter in a food processor.
• Pulse in soured cream to form a sticky dough.
• Spoon topping dollops over ramekins and bake for 25 minutes.
• Blend dressing oil, basil, and lemon juice until smooth.
• Serve cobblers hot with the basil dressing drizzled over.