Nova Scotia Hodge Podge with Herb Biscuits

Ingredients

• 1 1/2 lb new potatoes, halved
• 2 cups peas
• 8 oz green beans, cut into 1-inch lengths
• 2 carrots, sliced
• 1 cup cream
• 4 tbsp butter, divided
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 cup milk
• 3 tbsp chopped fresh herbs, plus more to serve
• 1/2 yellow onion, finely diced
• Salt and black pepper

Steps

1. Heat the oven to 425F (220C). Whisk the flour, baking powder, and 1/2 teaspoon salt together, then rub in 2 tablespoons of the cold butter until it looks like coarse crumbs.
2. Stir in the milk and the herbs with a fork just until it forms a shaggy dough. Stop the moment no dry flour remains; overworking makes biscuits tough.
3. Drop six spoonfuls onto a lined sheet pan and bake for 12 to 15 minutes, until risen and golden.
4. Put the potatoes and carrots in a pot with just enough salted water to barely cover them and simmer for 12 minutes.
5. Use as little water as possible. Hodge podge is not a soup; the vegetables should cook in a shallow pool that reduces into the sauce.
6. Add the green beans and cook for 5 minutes, then the peas for 3 minutes, until everything is just tender and still brightly coloured.
7. Drain off all but about 1/2 cup of the cooking liquid, then add the cream, the remaining butter, and the onion.
8. Warm through over low heat for 3 to 4 minutes without boiling, so the cream does not split, season generously, and serve with the biscuits and extra herbs.

Allergen note: Contains dairy and gluten.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.