Instructions: 1. Preheat the oven to 190 C/375 F/Gas Mark 5.

2. Heat the oil in a large saucepan, add the onion and chicken and cook until browned.

3. Add the mushrooms, carrot and celery and cook for 2-3 minutes.

4. Pour in the stock, add the tarragon, parsley, seasoning and bring to the boil. Cover and simmer for 15-20 minutes.

5. Add the cornflour to the chicken and cook, stirring until thickened. Transfer to an ovenproof casserole dish.

6. To make the cobbler, sift the flour into a bowl and rub in the butter until the mixture resembles fine breadcrumbs.

7. Stir in the cheese and add sufficient milk to bind. Roll out on a lightly floured work surface and cut out 12 small rounds and arrange around the edge of the dish.

8. Bake in the preheated oven for 45 minutes until golden. Delicious served with sugar snap peas and courgettes.

NOTES : A delicious hearty supper dish for 4 people.

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