Beef stew with cheese cobbler topping

We ate this on the balcony in the sunshine, after an afternoon spent digging at the allotment. It felt rather more like May than March.

This is adapted from a Hugh Fearnley-Whirligig recipe in the Guardian, and a fish cobbler recipe from Yorkshire. It's not a bad hybrid.

You'll need:

400g stewing beef, chopped into largish chunks
a little flour, seasoned with salt and pepper
a couple of medium-sized onions, cut into large chunks
3 carrots, cut into largeish chunks
4 large mushrooms, chopped into large chunks
a glug of olive oil
fresh parsley
1 teaspoon dried thyme
2 bay leaves
150ml bitter/stout
400ml vegetable stock or beef stock

First of all, put the oven on at about 140 degrees C. Dip the chunks of beef in the seasoned flour, and then fry in batches in a frying pan until they're browned. Tip into your casserole dish.

Fry the onions in the meat juices (you may have to add a little extra olive oil) for a couple of minutes, and then tip them into the casserole too. Add the carrots, bitter, stock and the herbs (3 or 4 large stalks of parsley, a couple of bay leaves and the dried thyme. Shove a lid on the casserole dish, bung in the oven, and cook for 1 hour 45 minutes.

In the meantime, fry the mushrooms in a good glug of olive oil, until they soften and colour. You can also make the cobbler (essentially a cheesy scone topping).

You'll need:

8oz self-raising flour
1 teaspoon baking powder
1 teaspoon mustard powder
2oz butter
3oz cheese (preferably something strong like cheddar, although Wensleydale would also be good)
1 egg, beaten
1/4 pint of milk
a pinch of salt

To make the cobbler, pour the flour, salt, baking powder and mustard powder into a mixing bowl. Rub in the butter, until the mixture looks like fine breadcrumbs, then add the cheese. Mix in the egg, and however much of the milk you need to form a soft dough (I used all of it, but it does vary depending on your flour).

Once the stew has cooked (you could happily leave it in for a couple of hours or so), bring it out, and crank up the oven temperature to 180 degrees C.

Chuck the mushrooms (and any juices left in the pan) into the casserole dish. Then top with the cheese scone cobbler. You could roll the dough out, and cut out proper scone shapes. I just divided mine up into small-ish balls, squashed them until they were about 2cm thick, and then placed them on top of the stew.

Bake in the oven for about 35 minutes - or until the scone topping is golden and crunchy.

We ate ours with some steamed cabbage and broccoli. It disappeared very quickly.