By Pam.

Ingredients:

3 tbsp vegetable oil

A stick of celery

1 onion chopped

2 carrots

One small can of sweetcorn ( drained )

300 g of mushrooms

40 g of plain flour

450 ml of chicken stock. Use two stock cubes

Salt & black pepper

1 tbsp of red wine or sherry.

1 tsp of English mustard.

Method:

1. Preheat the oven to 200c.

Chop the onions, celery, and carrots in chunky pieces. Gently fry in the oil, until they soften. This will take about 10 minutes, and you will need to keep stirring to stop them sticking.

Cut the chicken into cubes. Add to the pan and cook for 5 minutes stirring all the time. Add additional oil if required. Once you are satisfied that the chicken is cooking add the mushrooms.

Add the drained sweetcorn.

Keep stirring all the ingredients in the pan until the mushrooms soften.

Add the flour. Stir well, then add the hot stock. Keep stirring until the gravy thickens slightly.

At this point you can adjust the gravy to taste. I have used mustard, salt, sherry, and plenty of pepper. You may prefer red wine.

To make the Cobbler:

Cobbler is a type of scone mix. Do not handle the mix too heavily. I used a 5cm cutter.

Ingredients:

225 g self – raising flour

Pinch of salt and pepper

100 g of butter. Diced if you are using block butter.

75 g of Cheddar cheese, grated.

150 ml of cold water.

Method:

Place the flour, salt, pepper, and butter together in a bowl. Rub in the butter between your fingers until you have a fine breadcrumb like texture. Add 50 g of the grated cheddar cheese. Mix well. At this point you can add 2 tsp of mixed herbs, or herbs of your choice.

Add the water, and mix gradually. When the mixture comes together in a ball, place on a floured board. Flatten the mixture to a 1 cm thickness and cut out the shapes.

Place the meat mixture in an oven dish and cover with the cobbler shapes. You can just place them, or overlap them. Brush the tops with beaten egg, or milk.

Place in the oven for 20 minutes. Take the dish out of the oven after this time, and sprinkle over the remaining cheese. Put back in the oven for a further 10 – 15 minutes.

Note:

The cobbler mixture absorbs quite a lot of the gravy whilst cooking. Have some extra to hand for the gravy lovers in your life.