Ben CC’s mushroom cobbler

Updated at: Wed, 28 Feb 2024 06:57:53 GMT

Step 1

Preheat the slow cooker if necessary; see the manufacturer's handbook. Heat the oil in a frying pan, add the onion, garlic and mushrooms and fry, stirring, for 5 minutes or until just turning golden.

Step 2

Stir in the flour, then mix in the wine, tomatoes and stock. Add the redcurrant jelly, thyme and salt and pepper and bring to the boil. Pour into the slow cooker pot, cover with the lid and cook on low for 6-8 hours.

Step 3

When almost ready to serve, make the topping. Put the flour and butter in a bowl, rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the walnuts, Cheddar and salt and pepper. Add half the egg, then mix in enough milk to make a soft dough.

Step 4

Knead lightly, then roll out the dough on a lightly floured surface until 2 cm (3/4 inch) thick. Stamp out 8 rounds with a 6 cm (2½ inch) plain biscuit cutter, re-rolling the trimmings needed. Stir the mushroom of the dish. Cover with the lid and cook on high for 45 minutes or until well risen. the scones, slightly overlapping,

Step 5

Lift the pot out of the housing using oven gloves, brush the tops of the Scones with the remaining egg and brown under a grill.

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