My favourite place to visit as a child was The Black Country Museum in Dudley. It was here that I really developed my fascination with anything old or antique. I just loved the fact that they had re-created streets with original buildings, some of them transported there brick by brick.
The inside of these buildings was decorated to how they would have been in history; from the bakers’ to the ironmonger, the church to the cinema. We even had this black and white picture taken of us dressed in old fashioned clothing, which still hangs on Dad and Jean’s wall.
This recipe is a throwback to when the housewife had to bulk out the meals to sustain the family. This scone based topping is ideal if you have hungry teenagers to feed and no potatoes! Double up on the scones if they are really hungry.
For the filling: 1 tbsp olive oil * 1 onion, finely chopped * 1 leek, sliced and washed * 2 garlic cloves, crushed * 6 boneless, skinless chicken thighs, sliced * 2 tbsp fresh thyme leaves * 1 tbsp plain flour * 310ml (10 floz) chicken stock * 140g (5oz) frozen peas * 90ml (3 floz) double cream
For the cobbler: 285g (10oz) plain flour * 2 tsp baking powder * 2 eggs, beaten * 125ml (4oz) buttermilk * ½tsp salt
Pre-heat the oven to 220°C/425°F/Gas 7. Heat the oil in a large pan over a medium heat. Add the onion and leek and gently fry for 5 minutes, until soft. Add the garlic and cook for a further minute. Add the chicken and thyme and brown the chicken all over. Stir in the flour, cook for 30 seconds, then add the chicken stock, peas and cream. Season well.
In a bowl, mix together the cobbler ingredients. Divide the dough into eight and make 8 round cakes. Pour the creamy chicken into 4 small (about 310ml/10 floz) ovenproof dishes and put 2 cakes onto the edge of each dish. Bake for 15-20 minutes, until cooked and the cobbler is risen and golden brown.
I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.
This recipe comes from the section GREAT BRITISH DISHES, a selection of the best of British food.