Mushroom & chicken cobbler

Heat the oil in a large frying pan. Fry the mushrooms over a high heat for 3-4 minutes, then season and set aside on a plate. Melt the butter in the same pan, add the onion and cook over a medium heat for 5-6 minutes until soft, adding the garlic for the final 2 minutes. Increase the heat to high, cut the chicken into strips, then season and add to the pan, frying for 6-8 minutes, until golden on all sides. Turn the heat down to medium, stir in the flour and cook, stirring, for 2 minutes. Gradually stir in the stock. Simmer gently for 10 minutes, uncovered, until the chicken is cooked through, the juices run clear and no pink meat remains.

Stir in the fried mushrooms, porcini paste, crème fraîche, mustard and tarragon. Season, if needed, then spoon into a 1.5-2 litre baking dish. Set aside to cool for 30 minutes.

Preheat the oven to 200°C, gas mark 6. For the topping, mix the flour, baking powder and salt in a bowl. Rub in the butter with your fingertips until the mixture resembles breadcrumbs, then stir in the grated cheese. Add the milk and mix to a soft dough. Briefly knead, then roll out on a lightly floured surface to about 1.5cm thick. Cut into 8 x 6cm rounds and arrange over the filling. Beat the egg and brush over the dough. Bake on a baking tray for 25-30 minutes, until the filling is bubbling and the top golden.