Hands-on time 30min, plus soaking. 1 Cooking time about 4hr. Serves 8

3tbsp olive oil 1.6kg (3½lb) braising steak, cut into 4cm (1½in) pieces 250g (9oz) baby chestnut mushrooms, halved 250g (9oz) mixed wild mushrooms 150g (5oz) shallots, peeled 1 carrot, finely chopped 2 celery sticks, finely chopped 2 large garlic cloves, crushed 4tbsp plain flour 30g tub dried porcini mushrooms 250ml (9fl oz) port 500ml (17fl oz) good-quality rich beef stock 1tsp redcurrant jelly 2 bay leaves 2 thyme sprigs for the cobbler 250g (9oz) self-raising flour, plus extra to dust 25g (1oz) butter 175ml (6fl oz) buttermilk 2tsp thyme leaves, plus extra to garnish 1 medium egg yolk, to brush

Heat 1tbsp oil in a large 4 litre (7 pint) heavy-based casserole pan and brown beef in batches, setting aside after each batch.

2 Add 1tbsp more oil to the pan and brown mushrooms in 2 batches before setting aside with the beef. Heat remaining oil and cook shallots, carrot and celery for 6-8min, until beginning to soften, then add garlic and flour for a further 1min, stirring. Return beef and mushrooms to the pan with any cooking juices and stir well.

3 Meanwhile, preheat oven to 170°C (150°C fan) mark 3. Soak porcini mushrooms in 400ml (14fl oz) hot water until hydrated – about 20min. Sieve (reserving liquid) and add mushrooms and strained soaking liquid to the pan along with the port, stock, redcurrant jelly and herbs. Season well, bring to the boil, and then cover and transfer to the oven. Cook for 2hr 30min-3hr, until tender and just beginning to fall apart. Remove from oven and set aside until cool. Transfer to an airtight container to freeze.

4 While beef is cooking, make the cobbler. In a large bowl, rub flour and butter together using your fingertips. Stir through the buttermilk and thyme, and then season to create a slightly sticky, thick dough, adding

more buttermilk, 1tbsp at a time, if needed. Tip on to a lightly floured surface, divide into 8 even pieces, roll into balls and flatten slightly into patties. Wrap individually in clingfilm to prevent them sticking and transfer to a freezer bag. Freeze until ready to use.

5 Remove the beef from the freezer 24-48hr before serving and allow to defrost slowly in the fridge. To serve, preheat the oven to 200°C (180°C fan) mark 6. Tip back into the casserole dish, cover with a tightly fitting lid and gently bring to the boil on the hob, stirring occasionally, until piping hot throughout. Top with frozen cobbler, cover with a lid and cook in the oven for 10min more. Remove the lid, brush the cobbler with beaten egg and continue cooking, uncovered, for 15min, until golden and piping hot.

TO SERVE STRAIGHT AWAY Follow the recipe up to the end of step 4 (without freezing), increase the oven temperature to 200°C (180°C fan) mark 6, arrange the freshly made cobbler on top of the hot beef, brush them with beaten egg, cook in the oven, uncovered, for 15min, until golden.

PER SERVING 622cals, 49g protein, 26g fat (10g saturates), 39g carbs (7g total sugars), 3g fibre