Ingredients

• 900g (2lb) stewing steak
•   seasoned flour
• 230g (1lb) onions, sliced
• 60g (2oz) dripping
• 850ml (1½ pint) brown stock
•   salt and pepper
• 230g (½lb) carrots, thinly sliced
• 230g (½lb) turnips, thinly sliced
• 225g (8oz) self-raising flour
• ½ tsp baking powder
•   salt, pinch
• 50g (1¾oz) unsalted butter
• 1 free-range egg
• up to 150ml (¼ pint) milk
• 35g (1¼oz) farmhouse Cheddar, finely grated
• 15g (½oz) Parmesan, finely grated
• 1 tbsp thyme leaves, chopped

Method

1. Preheat the oven to 160°C/325°F/gas 3.
2. Cut the meat into 2½cm (1in) cubes and dust with seasoned flour. Fry the onions in dripping until golden brown, add and brown the meat. Pour over the stock, season and bring to the boil.
3. Add the carrots and turnips then put in the oven, covered, for 2–2½ hours or until the meat is tender.
4. For the last ½ hour of cooking, take off the lid, place the scones on top and cook.
5. To make the scones: preheat the oven to 200°C/190°F/gas 6. Lightly grease and flour a flat baking tray.
6. Sift the flour, baking powder and salt into a large bowl. Rub in the butter until the mix is crumbly.
7. Beat together the egg and milk then gradually add to the flour until the mixture is soft and can form a sticky ball.
8. Fold in the cheese and thyme then roll out to about 2cm (¾in). Select a 5cm (2in) pastry cutter — round or fluted — and cut into rounds. Offcuts can be gathered and re-rolled.
9. Place the scones on the baking tray then brush the tops with a little surplus egg and milk. Cook in the oven for 8–12 minutes or until firm to the touch and golden, or add to the top of the cobbler to cook.
10. Serve the cobbler with braised onions, new potatoes and stewed peas.

Notes