ALWAYS A WINNER Cobbler
With golden-puffed dollops of scone-like topping crowning a bubbling filling, a cobbler is a thing of wonder for the senses. Here, we’ve adapted an airily light topping recipe for three different dishes, covering savoury and sweet. Cook any of these for friends over the holiday weekend and you'll have a happy gathering
RECIPES REBECCA WOOLLARD AND ROSIE RAMSDEN
MASTER RECIPE
Cobbler topping
• 300g plain flour
• 2 tsp baking powder
• 1 tsp fine salt
• 75g unsalted butter, cubed
• 284ml buttermilk (270ml for the dough, the remaining 14ml for brushing)
PHOTOGRAPHS GARETH MORGANS AND ALEX LUCK
1 Put the flour, baking powder and salt into a large mixing bowl and stir to combine. Add the butter then, using your fingertips, rub in the butter until you get a coarse, sandy mixture.
2 Stir in the buttermilk and bring everything together into a soft, sticky dough. Use the dough as required in the recipes that follow.
Chicken, mushroom and riesling cobbler
SERVES 6-8. HANDS-ON TIME 30 MIN, SIMMERING TIME 40 MIN, OVEN TIME 30 MIN
1 Chicken, mushroom and riesling cobbler
• 60g unsalted butter