Braised Mutton and Caper Cobbler

Portions
6

Ingredients

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• g diced leg of mutton
• g celery stalks, halved
• g medium carrots, peeled and cut in half
• g small swede, cut into 12 chunks
• g shallots, peeled
• g small turnips, scrubbed but not peeled
• g whole black peppercorns salt
• g sprig rosemary
• g sprig thyme
• g litre lamb stock, made with 2 good quality stock cubes
• g Country Range Self Raising Flour
• g Country Range Butter, diced
• g Country Range Capers, chopped
• g parsley, chopped
• g spring onions, finely chopped
• ml plain natural yoghurt mixed with 70ml cold water

• 1

  Step 1

  Place the mutton in a large casserole or pan with the vegetables and herbs.
• 2

  Step 2

  Add peppercorns and season with salt.
• 3

  Step 3

  Bring to the boil and simmer gently for 1 hour.
• 4

  Step 4

  To make the cobbler rub the fat and the flour together.
• 5

  Step 5

  Stir in the capers, parsley, onions and pepper.
• 6

  Step 6

  Add enough of the yoghurt and water mix to make a soft, pliable dough.
• 7

  Step 7

  Roll dough to 2.5cm (1 inch) thick and cut into 12 rounds or wedges. Place on top of the mutton.
• 8

  Step 8

  Bake at 200°C/400°F/Gas Mark 4 for 20-25 minutes or until the cobbler is golden brown.

Ingredients

• 1 g diced leg of mutton
• 2 g celery stalks, halved
• 3 g medium carrots, peeled and cut in half
• 1.30 g small swede, cut into 12 chunks
• 6 g shallots, peeled
• 6 g small turnips, scrubbed but not peeled
• 10 g whole black peppercorns salt
• 1 g sprig rosemary
• 1 g sprig thyme
• 1 g litre lamb stock, made with 2 good quality stock cubes
• 350 g Country Range Self Raising Flour
• 100 g Country Range Butter, diced
• 50 g Country Range Capers, chopped
• 10 g parsley, chopped
• 4 g spring onions, finely chopped
• 30 ml plain natural yoghurt mixed with 70ml cold water