Turkey & Ham Cobbler
Pre-heat the oven to 220°C, 425°F, Gas Mark 7.
Melt the butter in a pan and fry the onion lightly until just beginning to colour. Stir in the flour and cook for 1-2 minutes. Remove the pan from the heat.
Drain the juice from the tomatoes and make it up to 300ml (½ pint) with water. Add the Basil, tomatoes, Perfect Shake Season-All Special Blend and Pepper to the onion mixture. Stir in the liquid gradually. Add the ham and turkey to the sauce. Return the pan to the heat and bring to the boil, stirring frequently. Pour the mixture into an ovenproof casserole dish.
To make the topping: sieve the flour and Perfect Shake Season-All Special Blend into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add enough milk to make a smooth soft dough. Roll out the dough to a thickness of 1cm (½’’). Cut out about 14 rounds using a 5cm (2’’) cutter. Arrange these scones closely together to cover the turkey and ham mixture. Brush the tops of the scones with milk or beaten egg. Bake in the oven, uncovered, for 30 minutes. This dish is not suitable for freezing.