Foolproof slow roast chicken
Slow-roasting is a great way to keep chicken nice and moist. Adding the potatoes to the roasting tin infuses them with plenty of flavour, too
Raspberry & redcurrant cobbler
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
For the cobbler
- 85g cold buttercubed
- 200g self-raising flour
- 100g soft brown sugar
- 150ml full-fat milk
- 2 tbsp demerara sugar
- crème fraîcheor ice cream, to serve
Nutrition: per serving
- kcal367
- fat13g
- saturates8g
- carbs60g
- sugars35g
- fibre4g
- protein6g
- salt0.53glow
Method
step 1
Heat oven to 190C/170C fan/gas 5. If the redcurrants are still on their stalks, run each stalk through the tines of a fork to release them. If you have the time and inclination, pinch the little end stalks off – this will make them nicer to eat.
step 2
Put the redcurrants and raspberries into a 1-litre baking dish, add the orange juice and shake over most of the sugar. Taste a raspberry first to gauge whether you will need all the sugar or not.
step 3
To make the cobbler, whizz the butter, flour, soft brown sugar and a pinch of salt to fine breadcrumbs in a food processor. Mix in the buttermilk or milk to make a very soft, spoonable dough.
step 4
Dollop the dough over the fruit in blobs and sprinkle with demerara. Bake for 55 mins or until the top is golden and cooked through and the berries bubbling.
