Rhubarb and strawberry cobbler

Method

1. Heat the oven to 200°C/180°C fan/gas 6. Put the fruit in a medium baking dish (1.6 to 2 litres) and toss with the cornflour, 4-6 tbsp of the sugar (see tip) and orange juice.

2. Put the flour in a large mixing bowl with the orange zest, a large pinch of salt and 3 tbsp sugar. Add the butter, then use your fingertips to rub the butter into the flour until the mixture looks like breadcrumbs.

3. Make a well in the centre of the flour, pour in the milk, then mix with a round-bladed table knife to form a wet, sticky dough. Lightly flour the work surface, then tip out the dough and lightly knead a few times until smooth. Roll out to about 2.5cm thick.

4. Flour the cutter well, then stamp out scones, gently re-rolling the dough until all the dough has been used up. Arrange the scones over the top of the fruit in the dish. Brush the tops with milk, then bake for 25-30 minutes until the scones are deep golden and the fruit is jammy and sticky.

5. Dilute the honey with a little warm water and brush over the scones, then scatter over pistachios. Serve with thick double cream, greek yogurt, ice cream or custard.

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