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Gammon & Apple Cobbler

This deliciously festive dish is one of many inspiring seasonal recipes brought to you by the iconic Dairy Diary. Don’t forget to order yours now, and get shopping for your perfect Christmas menu.

  • Preparation time:
  • Cooking time:
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What you'll need

  • 1 onion, peeled and chopped
  • 1tsp dried sage
  • 75g butter
  • 2 apples, peeled, cored and thickly sliced
  • 500g lean unsmoked gammon, cut into 2cm thick pieces
  • 6tbsps double cream
  • 2tbsp cornflour
  • 100g mature cheddar, grated
  • 250g self-raising flour
  • 200ml hot chicken stock
  • 150ml dry cider or fresh apple juice

Products used

How to make

  1. Melt 25g of butter in a pan and fry the onion and apples for five minutes. Add gammon and continue to cook, stirring, for a further five minutes.
  2. Pour over stock and cider or juice, add sage, bring to the boil and simmer for ten minutes.
  3. Mix cornflour and half the cream to a paste, then stir into gammon mixture. Cook, stirring, for two minutes until thickened, then season. Put in a 1.5 litre (2½ pint) gratin dish, and cover with foil.
  4. Preheat the oven to 200 degrees. Sift the flour into a bowl, rub in remaining butter and stir in most of the cheese. Mix 2 tablespoons of cream with 7 tablespoons of water, then mix into flour mixture. Turn dough out onto a floured surface and knead until smooth. Roll out to 1cm thickness and cut out 12 rounds with a 5cm round cutter.
  5. Remove foil from gammon. Arrange rounds around the edge of the dish, glaze with remaining cream, sprinkle with remaining cheese and stand on a baking tray. Bake for 25-30 minutes until piping hot, golden and bubbling.

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