Apple & rhubarb cobbler

Preheat the oven to 190˚C, gas mark 5. Trim and cut the rhubarb into 3cm pieces, then put in a saucepan with the star anise, sugar and 2 tbsp water. Set over a medium heat and simmer for 2 minutes. Peel, core and chop the apples into 2cm cubes, then toss with the lemon juice in a medium ovenproof dish (about 1.5 litres in volume). Spoon over the rhubarb, star anise and any cooking juices.

For the cobbler topping, mix the flour, baking powder, cinnamon, sugar and salt in a large bowl. Using a wooden spoon, mix in the cream and vanilla extract until just combined. Use two teaspoons to scoop up balls of the mixture and arrange over the fruit. Scatter the oats over the topping and sprinkle with the remaining 1 tsp sugar.

Bake for 35-40 minutes, until deep golden on top and bubbling beneath. Allow to cool for 5 minutes before serving with more double cream, Greek yogurt or vanilla ice cream, if liked. Warn your guests to watch out for the star anise!