Turkey cobbler

Method
Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

1. Preheat the oven to 200°C/gas 6. Toss the turkey in the flour mixed with a little seasoning to coat. Heat 1 tbsp of the oil in a deep frying pan. Add the turkey and fry over a moderate heat, stirring frequently, for about 3 minutes. Stir in the remaining oil and the onions, lower the heat and cook for a further 5 minutes until the onions are golden.
2. Stir in the cider and bay leaf and bring to the boil. Quarter the carrots lengthways, then chop into 2cm chunks and add to the pan with the mushrooms. Reduce the heat and simmer gently for 20 minutes.
3. Meanwhile, cut the courgettes into quarters lengthways, then cut across into chunks, about the size of the carrots. Mix with the sweetcorn and set aside.
4. To make the cobbler topping, combine the flour, herbs and a little seasoning in a bowl. Using your fingertips, rub in the butter until the mixture looks like fine crumbs, then stir in the milk until the ingredients come together to make a soft dough. (This can be done in a food processor.) Turn the dough out onto a floured work surface and press out with floured fingers until about 1cm thick. Using a floured 6cm round biscuit or scone cutter, cut out 8 rounds, re-using the trimmings.
5. Stir the courgettes and sweetcorn into the turkey mixture and season to taste. Transfer to an ovenproof dish and arrange the ‘cobblers’ on top. Cook, uncovered, for 20 minutes until the topping is golden. Serve hot.

cook's tip

To prepare ahead, cook the turkey and vegetables, then cool and chill. Reheat gently, then bake with the cobbler topping.