Lamb cobbler

For the filling

• 20g flour (seasoned with pepper and rosemary)

• 600g lamb (for stewing/braising), diced

• 1 pepper, chopped

• 2 carrots, chopped

• 4 potatoes (medium), chopped

• 6 mushrooms, chopped

• 2 onions, chopped

• garlic (3x cloves), finely chopped

• 2 beef stock cubes (or lamb)

• ¼ tsp rosemary (or 1 fresh sprig)

For the cobbler

• 350g self-raising flour

• ½ tsp bicarbonate of soda

• 200g butter, grated

• 100ml milk

• 2 tsp rosemary (or 2 fresh sprigs)

• salt (to taste)

• pepper (to taste)

• other herbs (to taste)

• milk (or egg, to glaze)

• 1.2l water (boiling)

For the filling

1. Coat the lamb in the seasoned flour and put into the bottom of a casserole dish or slow cooker bowl

2. Add the chopped vegetables - you can use any veg here, just what you have in the cupboard and what is in season

3. Add 2 pints of boiling water and 2 stock cubes (keep an eye on the liquid level as it cooks and add more if it is getting too thick/starting to stick)

4. An hour and a half in, start preparing your cobbler topping

For the cobbler topping

1. Sift your flour with the bicarb and herbs - add the grated butter and then the easiest thing is to get in there with your hands and make it into breadcrumbs

2. Once it is roughly mixed in make a well in the middle and add 2/3 of your milk

3. You want a texture like pastry so keep an eye on how much milk you add – you might need more or less (if it is too sloppy then add more flour)

4. Roughly roll out your scone mix and then, with a cutter, cut out circles (you could make balls with your hands and then flatten them out)

5. Take the lamb stew out of the oven and give it a good stir - add more liquid if needed

6. Arrange the scone mix around the top and glaze with raw egg or milk - put back in the oven for about 30–45 minutes, until the cobbler has risen

7. If you are cooking in the slow cooker add the scone topping 45 minutes before the end