Chicken, Bacon and Sweetcorn Cobbler

Ingredients

• 600 g chicken breast fillets, diced
• 150 g smoked bacon lardons
• 200 g sweetcorn
• 350 ml chicken stock
• 100 ml double cream
• 200 g self-raising flour
• 60 g butter
• 100 ml whole milk
• 60 g mature Cheddar, grated
• 1 tsp dried mixed herbs

Method

1. 1

   Preheat oven to 200°C/180°C fan. Fry the bacon lardons in a large ovenproof casserole until crisp. Add the chicken and colour for 3–4 minutes.

2. 2

   Pour in the stock and cream, add the sweetcorn and mixed herbs, and simmer for 5 minutes. Season well.

3. 3

   Make the cobbler topping: rub 50g of the butter into the flour until it resembles breadcrumbs. Stir in most of the Cheddar, then add the milk and mix to a soft, slightly sticky dough.

4. 4

   Drop large spoonfuls of the dough on top of the hot filling, leaving small gaps between them. Sprinkle with the remaining Cheddar and dot with the remaining butter.

5. 5

   Bake for 20–25 minutes until the cobbler topping is risen, golden and cooked through.

6. 6

   Serve immediately straight from the dish with steamed green vegetables.