RECIPE

Beef stew and cobblers – serves four

Ingredients for beef stew

450g / 1 lb braising steak cut into large chunks

90ml vegetable oil

2 tablespoons plain flour

2 beef stock cubes

1 tablespoon Worcestershire sauce

2 tablespoons tomato puree - optional

1 bay leaf - optional

1 onion, chopped

2 big carrots, halved lengthways then chunkily sliced

1 celery stick, chopped

1 leek, chopped thickly into rings

600ml /1 pint boiling water

Salt and freshly ground black pepper

Ingredients for eight cobblers.

250g self raising flour

Good pinch of salt

1 teaspoon mixed dried herbs or fresh rosemary

1 teaspoon mustard powder

50g unsalted butter, cubed

1 egg, beaten

150ml full fat milk

Milk or egg for glazing

150g grated Cheddar cheese

Directions

1. Preheat oven to 170c / GM3 (moderate)

2. Season flour with salt and pepper. Toss steak in flour so each piece is coated

3. Heat half the oil in casserole dish and fry meat in batches until browned all over. Remove from pan

4. Heat remaining oil in same pan and fry onions, carrots, celery and leek until softened

5. Pour boiling water into pan. Add the beef stock, Worcestershire sauce, tomato puree and bay leaf and return the beef to the pan

6. Cover with a lid and cook for two-and-a-half hours in preheated oven

7. Half an hour before serving time prepare cobblers

8. Add flour, salt, mixed herbs and mustard powder to large mixing bowl. Rub in butter using your fingertips to resemble fine breadcrumbs. Mix in 100g of grated cheese

9. Make a well adding the beaten egg and milk to combine roughly with a wooden spoon.

10. On a lightly-floured work surface lightly knead until just come together

11. Pat out the dough with your hands until 1cm thick. Stamp out eight cobblers using a small 7cm / 3 inch round sided scone-size circles

12. Remove casserole from oven and turn heat up to 220c/gas mark 7. Lay cobblers around the top, brush with milk or egg then sprinkle on top the remaining grated cheese

13. Return to the oven for 20 minutes until golden brown and well risen. Serve immediately with a little chopped parsley