175g self-raising flour
1 tsp baking powder
30g cheddar, grated
1 tbsp fresh tarragon, chopped
1 tbsp flat-leaf parsley, chopped
100g butter, diced
1 egg, beaten for the egg wash
1 bay leaf
1/2 a white onion
1 sprig fresh thyme
50g mature cheddar, grated
1 pinch ground nutmeg
500g oyster mushrooms
500g flat mushrooms
500g chestnut mushrooms
Vegetable oil, to fry
50g baby spinach
25g garlic, crushed
Mix the flour, baking powder, cheddar and herbs together. Season with salt and pepper.
Gently add the butter then bring the mix together with just enough cold water to form a dough.
Rest the scone mix in the fridge for at least two hours. Once chilled, roll out the dough to 1cm thickness and cut into discs using a 3cm pastry cutter.
Chill until needed.
Add the milk, bay leaf, onion, cloves and thyme to a pan over a medium heat and bring to a simmer.
Once simmering, remove from the heat and leave to infuse for 30 minutes.
While the milk is infusing, place a pan over a low heat. Melt the butter in the pan and add the flour. Cook for 5 minutes to form a roux.
Strain the infused milk, then whisk into the roux one ladle at a time, until all the milk is incorporated into the roux. Simmer for 10 minutes, or until the flour has cooked out.
Add the cheese and nutmeg, as well as salt and pepper to taste. Set aside and keep warm.
Preheat the oven to 180ºC/gas mark 4.
Cut the flat mushrooms into chunky strips. Tear the oyster mushrooms into the pieces roughly the same size and cut the chestnut mushrooms into quarters.
Fry in batches in a hot pan with oil until the mushrooms are coloured. Season with salt and pepper as you cook.
Prepare an egg wash in a small bowl.
Place the mushrooms in a large bowl and add the spinach and garlic. Add enough cheese sauce to coat the mushrooms, then place in a large pie dish and top with 4 or 5 scone discs.
Brush the scones with egg wash and bake the cobbler until bubbling and golden. Divide the cobbler between 4 and serve immediately.