Scone stack photos!

Not too shabby – assembled

There's nothing like a perfectly poached

egg

A side view showing the depth of the scone

Last but by no means least is the mornay sauce element – it's really easy and freezes too.

Mornay Sauce

Serves 4-6

40g unsalted butter

40g plain flour

600ml of milk – I use semi skimmed

150g mature Cheddar cheese

(or a combination of Cheddar and gruyere)

salt and black pepper

½ tsp Dijon mustard - optional

Melt the butter in a pan and stir in the flour. Cook gently for a minute, stirring – make sure you don't brown the mixture. Gradually add the milk whisking constantly and eventually bring to the boil, whisking until it's smooth and thick. Lower the heat and simmer for 2 minutes, then add the cheese, mustard and season. I'd taste before you add salt – there's salt in the cheese – adjust accordingly.

It's not compulsory to make 4-6 servings of the mornay sauce, halve the recipe if you prefer – personally I don't see the point of going to the bother of making a good sauce when you can freeze what you don't need for another day. A mornay sauce has many uses – it's perfect with smoked fish and hard boiled eggs – sounds a little odd but it works!

Next up, another weekend breakfast idea.

Who loves a benedict?

You know what I mean, an English muffin split, toasted and topped traditionally with ham or bacon, a poached egg and Hollandaise sauce.

These days there are many variations to suit everyone so here's my take, from the bottom upwards and since it isn't a benedict it needs a name of its own – a scone stack seems appropriate.

Instead of using an English muffin use a buttermilk cheese scone, sliced in half, warmed and buttered. Add a generous slice of smoked salmon, followed by a poached egg, complete with a generous drizzle of mornay sauce and garnish with finely chopped spring onion.

You don't have to struggle with poached eggs if they scare the pants off you – have scrambled instead.

You don't have to struggle with a classic Hollandaise sauce if it too scares the pants off you – make a mornay sauce instead – far easier and, in my opinion, much tastier. A mornay sauce freezes well and all that's required is defrosting and then warming through on the hob – not in a microwave – avoids any possibility of splitting.

Already you have two elements of the dish in the freezer – the scones and the sauce. You can freeze smoked salmon too!

Back to the scone and the English muffin and a little help. The average size of a muffin is 3-4” (8cms/10cms) diameter x 1” (2.5cms) high.

The test batch of scones I made measured 2½“ (6.5cms) x 1½” (4cms) high. Here's an idea – you could make a batch using a larger, straight sided cutter and thus make bigger scones – up the size of the cutter to 3” (8cms) approx, so as to create a more substantial portion. There's no need to waste the test batch – just serve two halves, two slices of salmon, two poached eggs or scrambled.

Here's a tip – if the tops of your scones are uneven, slice the uneven top so that it'll sit flat.

Scone stack photos coming next!

Buttermilk cheese scones … what to expect and what next

As you'd expect I made a batch – there has to be a test run!

Here's a couple of photos :

on the tray, just out of the oven

in all their glory – I'm sorry you can't

inhale the aroma!

Now we've got the buttermilk cheese scones or “biscuits” we've got the base for the weekend breakfast or brunch.

Hold that thought!

Breakfast scones – aka biscuits!

You won't be surprised to learn that my weekend breakfast treat involves a scone and more specifically a buttermilk cheese scone, here's the recipe :

Buttermilk Cheese Scones

500g plain flour

1 tsp salt

2 tsp bicarbonate of soda

2 tsp cream of tartar

2 tsps mustard powder

50g unsalted butter cut into small cubes

25g Trex broken up into small pieces -

it's already soft

160g Mature Cheddar Cheese, grated

2 tbsp Parmesan cheese, finely grated

(1 tbsp = 15g)

300ml buttermilk

1 egg, beaten for wash

You'll need two baking sheets – 30x30cms (12x12”). I sprinkle the trays with a little flour, it stops the scones from sticking.

Pre-heat your oven 200fan/220c/Gas 7.

Place your dry ingredients in a large mixing bowl. Flour, salt, bicarb, and cream of tartar. Add the butter and Trex to the dry ingredients and rub in, using your fingertips. Add the Cheddar cheese and mix. Add the buttermilk and bring together using a round bladed knife. Then use your hands and bring together to form a dough.

Flour your work surface and shape the dough so that it is roughly 4cm/1½” thick. Use a fluted cutter measuring 6cms/2¼” and place on the trays. Egg wash the scones and sprinkle the tops with the Parmesan cheese.

Bake for 12 minutes, transfer to a wire rack to cool.

They freeze very well.

Thought you might like a photo or two!

Autumn comfort food and another weekend treat

Do you treat yourself and eat a different style of breakfast on a weekend or do you prefer brunch late morning? Everyone has their favourite guilty pleasure whether it's a simple bacon butty or the Full English. My personal favourite is large roasted Portobello mushroom on a small soft breakfast bap, not forgetting the HP Sauce!

Anyway, moving on I thought I'd suggest something completely different but first a puzzle … when is a biscuit not a biscuit? Answer … when it's a scone!

To explain – in the USA what we call a biscuit they call a cookie and what they call a biscuit we call a scone. They are generally savoury, i.e. without sugar and usually made with buttermilk.

Famously there's “biscuits & gravy”. As so often is the case a lot of dishes or elements thereof are born out of lack of ingredients and using what was plentiful and, more to the point, cheap. The “biscuit” is described as soft and doughy and the “gravy” usually made with dripping from pork sausages adding flour and milk and then seasoning. Other cheaper cuts of meat would also be used.

Here's a snippet of background.

“Biscuits and gravy” is very popular in the Southern States i.e. North and South Carolina (but not exclusively). I mention the Carolinas only because I've spent time there and so can back up my mouth! It became a regional dish after the American Revolutionary War of 1775-1783.

Have you ever noticed how history repeats itself? Not that long ago I wrote at length about Cornish Pasties - this iconic delicacy evolved from humble and cheap beginnings to feed hungry tin miners who were underground for many hours. It's the same principle with biscuits and gravy – substitute tin mine with a day working on a plantation.

You probably won't be surprised to learn that there's a restaurant chain called Biscuitville in North Carolina and Virginia specialising in breakfast food and Southern cuisine.

What follows is my take on a “biscuit” - aka scone - as a breakfast choice and what to put with it!

Orzotto hints and tips

Everyone knows I'm an advocate of prepping ahead - I'm always banging on about making the most of your time and if you're in the kitchen anyway try multi tasking – get organised and set your tray of ingredients ready for your Orzotto the following evening.

Fast forward to arriving home the next day. If you're planning on serving garlic bread with your Orzotto then turn on the oven as you're passing. By the time you've taken off your coat and placed your frying pan on the hob the oven will have reached temperature ready for the ten minutes it takes to bake the bread. If you don't want garlic bread try part baked sourdough – it takes the same amount of time.

Alternatively you could turn on your oven to pre-heat. Make your Orzotto base – turn it off. Hit the shower and change into slobs. All that remains for the ten minutes that your bread will take to bake is to finish off your Orzotto with whatever you're adding and don't forget to warm the bowls.

If you decide to multitask and weigh your ingredients ahead of the game I can tell you that payback is it takes, by my calculations, 15 minutes to cook. What's not to love!

Sit down and enjoy – not too much washing up either.

The same serving suggestions apply as for the risotto – Orzotto is perfect for using Quorn pieces – they only take 9 minutes or 12 minutes if cooking from frozen – so veggie or not, the choice is yours.

If you'd like to see what Orzotto looks like – there are photos on the blog - check out the Pasta label 4^th February 2017 – Revisited.

It's time for more Autumn comfort food ideas and another weekend treat!

Orzotto – it's risotto but not as you know it!

If you love the thought of a risotto during the week but want a short cut here it is – Orzotto. This is another popular recipe from the back catalogue and a very useful Autumn mid week supper dish.

If you've not come across orzo before let me enlighten you, orzo is a pasta and it looks exactly like rice. If you're a lover of risotto but haven't the time or the inclination to make it when you come home from a hard day at work, orzotto is the answer. Some of us aren't that keen on rice and prefer pasta so that's another box ticked!

Orzotto

Serves 4

2 tbsp olive oil

1 onion, chopped finely

260g orzo pasta

425ml chicken stock (or vegetable)

75ml dry white wine

2 tbsps lemon juice

200g frozen petit pois

2 tbsp fresh pesto

bunch of flat leaf parsley, chopped

75g parmesan cheese, grated

black pepper

extra grated parmesan to serve

Heat the oil in a large frying pan on a medium heat and fry the onion for 2/3 minutes. Add the dry white wine and cook for 2 minutes. Stir in the orzo and cook for 1-2 minutes then add the stock all at once. Simmer and stir occasionally for 7/8 minutes until nearly cooked. Stir in the lemon juice and the frozen peas. Simmer for a minute and then add the Parmesan cheese and continue to simmer for a further 2 minutes until the peas are cooked then add the pesto and the parsley.

Season to taste with black pepper and serve extra grated Parmesan on the side.

If you want to omit the wine increase the stock to 500ml.

Some hints and tips for the Orzotto ...

Risotto “spin-off” bits and pieces

Before I begin a senior moment and a correction. In Crostini munching I wrote “... pass to hungry hoard(e)s” not meaning a hidden stock or treasure. I meant of course “hungry hordes” meaning a tribe or clan. So sorry – can only plead a head full of broken biscuits!

I suggested a drizzle of Balsamic glaze over your arancini and it occurs that it can be quite expensive. If you are, like me, addicted to anything Balsamic then you might want the cheaper option - make your own!

Balsamic Glaze

50g/2oz demerara sugar

250ml/9 fluid oz balsamic vinegar

Place the sugar and vinegar in a medium saucepan (19cms or 7½” in diameter) and heat slowly, stirring allowing the sugar to dissolve. Bring to the boil, then reduce and simmer for 20 minutes – until the glaze is reduce by half. It should coat the back of a spoon. Decant into a clean jar with a lid – fridge it.

My only comment - I wouldn't stray too far from your hob and use your timer – it's worth the 20 minutes.

Who knows - this recipe might come in handy with all the random product disappearances over the last months - it's impossible to predict what will vanish next and it's always good to have a “plan b”.

Now for a speedy mid week alternative to risotto without the stress!

Risotto “spin-off” serving choices and my favourite stuffing!

If you leave your arancini plain as the original recipe try serving with an Alfredo sauce sprinkled with chopped flat leat parsley a definite lunch or supper dish – and two more big ticks – delicious comfort food and Autumnal. If you'd like to check out the Alfredo recipe have a look at the Sauce label on the blog Sunday 10^th February 2019 – The Birthday Bowl also gives a photo guide too.

Alternatively you can stuff your arancini with pancetta, basil and mozzarella, sun dried tomato or mushroom to name but a few. However, my favourite stuffing and another serving idea uses taleggio cheese – another Italian cheese which melts very well and so perfect for these beauties. It's not stringy like mozzarella, it melts and oozes – yum!

Here's the stuffing method which will give you 9 arancini – this stuffed alternative is perfect for a starter, albeit generous, served drizzled with Balsamic glaze and a side salad or with redcurrant jelly and a raw slaw – there's an impressive lunch box!

In addition to the basic risotto you'll need 200g taleggio cheese, rind removed

and divided into 9 cubes, 3 foil trays for the

50g plain flour, 3 large eggs – beaten and 150g breadcrumbs

as in the Risotto “spin-off” dishes

Use exactly the same method as given previously - when

you've rolled the rice into a ball use your index finger

to create a hole - place a piece of taleggio inside

and close up the ball then complete by jiggling in

the flour, egg and finally breadcrumbs

Shallow fry in oil.

The stuffed arancini freezes well – defrost thoroughly and warm through in a pre-heated oven 160 fan/180c/Gas 4 for 15 minutes.

I'm a fan of fusion and this may sound even more strange but I love arancini with a curry sauce, stuffed or not – surely I can't be the only person out there with strange taste?

Delizioso!

P.s. If you'd like some help making the arancini there's a complete photo guide on the blog – check out the Italian label – My Antidote – Take three trays – Fancy Italian/Malaysian fusion? 31^St/12/16.

Have a go – you won't be sorry!

Coming up - more Autumn comfort stuff

Risotto “spin-off” dishes

Some of us make a risotto deliberately to turn into another dish – for arancini, aka rice balls – sounds a little odd I grant you but traditionally arancini was created to use up leftover risotto. It turns out that the arancini is equally as good as the risotto.

Here goes – make a risotto with the recipe given, which will give you 18 arancini using the measurements and method given.

You'll need a tray bake, measuring 31cms(12”)x18cms(7¼”) as a guide.

Tip your cooked risotto into a tray bake, making sure it's flat and even, then cool, cover and fridge. You can leave for a couple of hours or overnight – whatever suits you best.

With the tray bake lengthways in front of you cut the risotto in half. Each half tray (6” or 15.5cms) gives you 9 arancini weighing 80/90gm, again as a guide. Using one half divide into 9 squares – 2½” (6.5cms) 5” (13cms) and 7½” (19cms) and set aside. I used a good old fashioned school ruler – works a treat.

Prepping this way will give you pretty much similar sized arancini but don't stress!

Take three trays (I used foil) – measuring 23x23cms :

50g plain flour – tray 1

3 large eggs, beaten – tray 2

150g Panko crumbs – blitzed in a food processor – tray 3

You can use ordinary breadcrumbs if you can't get Panko

You'll need vegetable oil for shallow frying

Using damp hands, mould each square into a ball – make 3 at a time – place in the flour tray and jiggle, let the tray do the work. Repeat in the beaten egg and finally in the crumb. Jiggle is my own term, descriptive I think - the actual technical term is pané – meaning “breaded”. If you want to be really cheffy you can repeat the egg and crumb - “double pané” for extra crunch.

Place the arancini in the fridge for 20 minutes – use a large frying pan and cover the base in oil, heat gently – test to see it has reached temperature by dropping, gently, a small cube of bread into the oil – it should sizzle. Fry four or five at a time so you can easily turn the arancini and ensure you get an even golden brown colour – about 3-4 minutes. Set aside on a baking tray and keep warm in a pre-heated oven – 150fan/170c/Gas 3.

You don't have to make all 18 arancini – you can make 9 and freeze the remaining half of the risotto, leave in the tray, fold over and wrap tightly in foil.

Spin-off arancini serving choices and stuffings up next!

Crostini spreads – to buy ready-made or not to …

 ...that is the question!

Do whatever suits you – there are some great quality tapenade and pesto products out there. If you're going to use ready-made buy as good a quality as you can afford.

Here are recipes for both :

Tapenade

100g black olives, pitted

4/5 cloves of garlic (or equivalent tsps of paste)

1 tbsp of extra virgin olive oil

black pepper

lemon juice – try a dessert spoon – you can always add more

4 finely chopped anchovies, drained

75g chopped capers

Blitz the olives, then add the garlic, capers and anchovies and blitz again, briefly – you want a rustic paste, not mush. Tip into a bowl and add the oil, lemon juice and black pepper to taste – remember to taste as you go you can't take it back!

Pesto is vibrantly green! It's made from crushed basil leaves, toasted pine nuts, garlic, Parmesan and olive oil.

The following recipe serves 4, is easy and takes 10 minutes to make.

1 small garlic clove or equivalent roasted

pinch of sea salt

25g pine nuts, lightly toasted

50g fresh basil leaves

juice of half a lemon

125ml extra virgin olive oil

Use a small food processor. Put the garlic and salt in the bowl and pulse, then add the pine nuts and repeat until roughly chopped – don't overwork. Add the basil and pulse gently until well mixed but still retains texture. Turn into a serving bowl and add the Parmesan and lemon juice. Pour in the olive oil and mix to a paste. Season to taste.

You could make the pesto ahead and transfer to a jar with a tight lid (sterilised of course) – drizzle a layer of olive oil over the top of the pesto. It will keep in the fridge for up to a week.

If I had to choose one to make from scratch it would be tapenade every time – it really is scrumptious.

Tomato paste is a bit strong for my taste - if it's not cooked it has a bitter taste but preparing some of each will cater for everyone. A tip – a thin scrape of paste is all that's required!

One might say the Crostini is fiddly, but, almost all of it can be done in advance and you can take short cuts for example, you can buy sliced pitted olives, ready to blitz after draining.

Coming up – the risotto “spin-off” dishes

Crostini munching

As I've mentioned Crostini is small slices of bread, Bruschetta gives larger, more rustic slices. In other words, you can make small or large as suits the appetites of your guests. The smaller version is used as a canapé and sliced ciabatta is perfect - part baked baguettes work well too – larger sourdough loaves, sliced and toasted would satisfy larger appetites.

It's back to my lists again, but you'll see that it can be as easy or as complicated as you'd like to make it.

Ciabatta, baguettes or sourdough, sliced.

You can buy part baked baguettes, sliced – a gluten free option

is also available and works very well and you won't taste any

difference

Garlic (fresh or paste)

Olive oil

Tapenade*

Pesto*

Tomato puree*

Toppings

Finely chopped chilli – red and/or green

Goat's cheese – cubed or sliced

Any Italian cheese – e.g. Dolcelatte or Gorgonzola, cubed

Parmesan, Pecorino, Grand Padano (grated), Mozzarella and Taleggio

Olives, pitted and chopped

Mediterranean vegetables, roasted and diced

Parma ham, cut into small triangles, twisted into a cone shape

Salami, as for Parma ham

Anchovies, chopped finely

If you are using garlic paste add olive oil and mix to a paste. Spread sparingly onto the bread, then add any option marked * above. Complete with toppings of your choice – two – three – don't overload.

Whatever you choice of toppings chop, roast or dice ahead, place in small boxes, cover and fridge ready to dress your bread. My tip would be to top your crostini straight onto a baking sheet, lined with baking parchment, cover with cling film and set aside, keeping cool – fridge if you have room.

Pre-heat your oven 180fan/200c/Gas 6. Cook for 3-4 minutes (set your timer!) until golden and crispy.

Transfer to a serving plate and pass to the hungry hoards, pausing only for the accolades!

Spreads up next!

Risotto sides …

Here's the recipe for the Mushrooms in Balsamic :

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves garlic, crushed

pinch of salt

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g shaved parmesan

Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned, until any excess liquid has been absorbed. Mix the vinegar with the sugar and pour over the mushrooms.

Stir until syrupy – 1-2 minutes, serve on toasted broad. Add a shaving of Parmesan to serve.

Would serve 6 as a bruschetta topping or 12 crostini.

I think I should point out the difference between bruschetta and crostini. Bruschetta, from the Italian word “bruscare” means to roast over coals. It is made by toasting whole, wide slices of rustic Italian or sourdough bread. Crostini are sliced and toasted from smaller loaves, for example ciabatta or, if all else fails - a baguette.

In reality there's not a huge difference – the principle is the same, it's just a matter of whether you want large or small to munch on!

Down to business now with the Crostini topping ideas and a tip or two.

Risotto rules and hints and tips too

It's imperative that your stock is kept hot and added a ladle at a time. If you follow these basic principles you'll be fine.

If you weigh all your ingredients, chop your onions, decant the wine into a plastic jug, grate your cheese (box and fridge of course) it's half the battle and you won't get flustered, panic and then make a mistake! Before you're ready to begin cooking place all your ingredients on a tray and check against the recipe. It may seem like a lot of prep, really it isn't and it's worth it. There's nothing worse than trying to wing it by prepping as you go, it reflects in the finished dish and I meant what I said, it really is therapeutic and you'll enjoy watching each stage and it morph into deliciousness. Risotto is good for the soul.

I'd keep the risotto basic especially if you have family and/or guests who all have different likes and dislikes. If you'd prefer to top the risotto, try balsamic mushrooms – an easy recipe, with bags of flavour and it looks really cheffy.

If you'd like some alternative suggestions :

seared asparagus tips

seared scallops and king prawns

cooked, diced chicken

cooked chorizo, finely diced

don't forget a bowl of finely grated Parmesan to sprinkle to taste!

Risotto is a rustic dish and I think perfectly acceptable to serve from the hob to the table in its pan, having said that, I mentioned earlier that in my kitchen everyone is already sat around the hob so it doesn't get a chance to move from the hob to the table!

If you are serving at the table then serve your crostini as an appetiser followed by your risotto and sides at the table.

Next – a side recipe

Autumn comfort food ideas

This time the ideas are for the weekend when you've more time.

Weekend cooking is different – it's time to kick back, relax and enjoy yourself. If you love your cooking it's reflected on the plate or in this case, in the bowl. I long since gave up seating visitors in a different room when all they want to do is hang around the island where the hob is - chatting, with the obligatory glass of something, munching – appropriately with this recipe - on crostini and watching the cook.

If this picture is appealing to you you'll find that risotto is the perfect dish for the occasion. If you fancy the crostini munching there's a plan coming up and again it's possible to prep ahead so that large plates can be passed around – they take only minutes in the oven - to satisfy those rumbling tummies whilst watching the risotto morph. There'll be various topping ideas to suit your gang – these days too there are so many choices of breads for the crostini - from small baguettes to larger sourdough loaves. Hold that thought – I'll be back with it soon.

All in all it's what I call convivial weekend comfort food.

What follows cannot be rushed, I think of it as a form of therapy. Risotto scares a lot of cooks, there's no need to worry, provided you follow a few basic rules.

There are “spin off” dishes that can be made from the risotto, which I'll come to later.

Here's the basic risotto recipe :

1 litre vegetable or chicken stock

40g unsalted butter

1 tbsp groundnut oil

2 small onions, finely chopped

3 garlic cloves (or 3 tsps paste)

350g risotto rice

150ml dry white wine

2 tbsps flat leaf parsley, finely chopped

100g Parmesan cheese, grated

salt and black pepper

Bring the stock to a boil and simmer gently. Heat the butter and the oil in a pan and fry the onions and garlic until soft. Season with salt. Stir in the rice and fry for 2 minutes until the edges become opaque. Add the wine. Start adding the stock, a ladle at a time – the liquid should be absorbed before you add the next. Add the parsley, black pepper and the Parmesan cheese.

Serve immediately in warmed bowls.

Risotto rules up next and hints and tips too!

The cobbler ps … and another light bulb moment!

Originally I had leftover soup and cobbler which, portioned, went into the freezer. I defrosted a portion of soup which had two blobs of cobbler – in the fridge, overnight. I lifted the cobbler blobs away from the soup and placed on a microwaveable plate or a lid from a box would do. The cobbler blobs hold their shape well and so it's easy to remove any soup in its cold state. I wanted to see how the cobbler element performed and so microwaved them on high for one minute – you may want another 20 seconds. I then re-heated the soup and hey presto lunch! The cobbler blobs were delicious and I have another boxed stashed in the freezer for that chilly Autumn day I know is on its way.

I promised an update too on the six frozen uncooked blobs of cobbler. Here's the light bulb bit – all that is required is an egg, beaten, ready to brush the blobs and then place in a pre-heated the oven 200fan/220/Gas 7 for 10-15 minutes until golden brown.

Here's what happened :

the tray lined with baking parchment, with

the cobbler blobs added and then egg washed, twice

straight from the oven and delicious

warm – a “cobbler” ploughman's

anyone?

I just love messing around in the kitchen, especially when it turns out well – in fairness there wasn't much to fail but nevertheless it's a different idea from the soup and a cobbler.

I'd definitely chalk this one up as a success.

Autumn comfort food ideas …

A soup and a cobbler – hints, tips and a gamble!

The original recipe says “about 14” blobs of cobbler and that's exactly what you'll get following the ice cream scoop measurements as a guide. Then another light bulb idea – I decided to cook eight blobs and then wrap the remaining six, bag and freeze so that I can see how they behave on another day when I need a cobbler – watch this space!

Here are the final photos :

the remaining six, ready for wrapping

the remaining six, bagged ready for the freezer

here's the soup and cobbler – I shouldn't

have done but I ate them both – yum!

This ticks more than one box. If you're tired and in need of comfort, the soup and cobbler is the answer, it absolutely hits the spot. The gamble paid off!

It's economical too – perfect for a mid week Autumn meal. Further news on the frozen cobbler soon.

P.s. Interestingly there are only 12 pieces of cobbler shown in the Waitrose Food Magazine – pages 60 and 61 – where are the other 2 – or is is that “about 14” actually means 12. Thank you to my ice cream scoop!

Coming up, more Autumn comfort food ideas ...

The cobbler and a light bulb moment

Instead of using “the pan on the hob and foil method” why not use a deep, non-stick frying pan to bring together the soup and the cobbler. I have to confess I'm slightly anxious about the cobbler on top of a pan of soup – a scone mix is more dense than a dumpling and 25 minutes of simmering soup I have a slight concern that it'll catch the bottom of the pan and potentially spoil.

Here's the plan. Tip your thickened soup into your deep frying pan – by the way, mine measured 29cms in diameter x 6.5cms deep (11½x2½”) . Pre-heat your oven 160fan/180c/Gas 4. Gently warm the soup.

Bring together your cobbler mix :

Using a large mixing bowl add the flour, baking powder, salt and butter and rub in with your fingertips until you've got a breadcrumb texture. Add the milk, cheese and onions and stir with round bladed knife until just combined. Using your ice cream scoop, spoon blobs on to the top of your gently simmering soup.

Bake, uncovered, in the oven for 25 minutes until golden brown.

Now it's time to back up the light bulb moment!

Step 1

the cobbler mix in the bowl

brought together, don't overwork, it's

meant to be rustic

Step 2

the soup in the pan and the blobs of

cobbler

Step 3

out of the oven

There's more!

The cobbler – the recipe and a grumble

First up a big tick to the Waitrose test kitchen. I've only one small grumble – they don't give you any help with the size of, using their word, “dollop” - to me the word implies “large” and indeed the dictionary definition confirms so. Consequently my word to describe the size of each portion of cobbler is “blob” which is smaller than a dollop! Reading this paragraph it sounds like I've really lost it. Recipes should be as precise and descriptive as you can make them and size definitely matters when you're giving guidance to readers.

Once again, to back up my mouth – here's my tip :

Dust off that ice cream scoop that you use once every blue moon! Brush the scoop with the tiniest drop of vegetable oil to prevent sticking and use it to scoop uniform blobs of cobbler – it's meant to be rustic so don't stress! It's an idea so that you'll achieve even weighted cobbler cooking.

By the way – my ice cream scoop measures 5cms in diameter – 2” in old money, here it is :

Chapter and verse up next with more photos.

The Cobbler – photos from the beginning …

... and tips along the way.

For the cobbler it's important to cook your onions well ahead, so that they've time to cool properly. Once they are cooled and boxed you might want to wrap said box, tightly, in cling film. There is nothing worse than thinking the box has done its job, only to discover that the onions have tainted everything in the fridge, too late!

Here's a couple of snaps :

this is what the onions should look like

it might look like I've overdone it – I promise

you I haven't!

By chilling the onions they'll be easier to amalgamate into the rest of the cobbler recipe, ready to immerse in your soup. If I can cook elements of a dish ahead and fridge it suits me very well. It's never a chore to bring together a dish if you've everything ready to rock and roll. It may not be possible with every recipe but for comfort food i.e. soup, casseroles or slow cooker based dishes they generally benefit from being cooked ahead and thus allowing flavours to develop.

In this instance, I made my soup the day before, cooled and fridged (still in the saucepan) and then blitzed it to thicken the following morning. I also got myself organised for the cobbler and set my stall out. I weighed the dry ingredients and popped into a mixing bowl. I weighed and diced the butter, cling filmed and fridged – I grated the cheese and ditto.

All that remains is for me to measure the milk and mix.

Wish me luck!