The Autumn leaves …

… are beginning to fall – chillier earlier in the evening as the nights draw in.

More comfort food is required and I think warrants another search for favourites in the back catalogue. I don't need to look in the back catalogue for what comes next – I immediately think of soup. You may think boring but as with lots of dishes it's what you serve with that elevates. In my opinion soup on its own just isn't right – it needs zhuzh and by that I mean either good rustic bread, garlic or otherwise for dunking purposes or a step up, either a dumpling or a cobbler.

What's the difference? A dumpling usually contains suet (veggie or not) although it's true you can make them using self raising flour, whereas a cobbler is a scone based mix. Cobblers can be both sweet or savoury. I thought we'd have a change and make a cheese and onion cobbler to adorn the top of the soup.

Before I begin with the recipe for the cobbler I think it's worthwhile repeating a tip I gave in April relating then to dumplings but which will be equally useful for the cobbler.

“Traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on top of the hob and saucepan lids “sit” on top of the pan and are not what I'd describe as “tightly fitting”.

Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe!”

A bowl of soup with cheese and onion cobbler – bring it on!

Here goes …