Cheese and tomato savoury cobbler

Cobblers originated in North America, where British settlers couldn’t get hold of suet, and so invented a biscuity-dumplingy topping. The most likely explanation for the word is that the topping formed a pavement of golden, soft, round hillocks – it looked like a cobbled street. More often than not they are made with fruit, and served as a desert…. but savoury cobblers also work well.

Serve with charcuterie…. Prosciutto, ham, salami… OR white fish… OR chicken.

Preparation for this dish takes about half an hour.

Rather to my surprise I found that it kept OK in the fridge for a couple of days and reheated. It won’t freeze though.

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