Mark Hix's Pear and Bramley Apple Cobbler
Mark Hix opened his restaurant, Hix Oyster and Chop House, in Spring 2008 after several years as Chef Director for Caprice Holdings Ltd. In 2008, Mark was named GQ Chef of the Year and also won the Michael Smith Award for work on British food. Mark's cuisine incorporates traditional British foods, such as the Bramley apple, and this recipe is taken from his book, British Seasonal Food (published by Quadrille).

1. Peel, core and roughly chop the apples and pears and place in a heavy-based saucepan with the sugar. Cook over a low heat for 5-6 minutes with the lid on, stirring every so often, until the apple begins to break down.

2. Add the plums and continue to cook for another 5-6 minutes. Remove from the heat and leave to cool for about 10 minutes. Preheat the oven to 190°/gas 5.

3. Meanwhile, make the cobbler dough. In a food mixer or by hand, cream the butter and sugar together until very pale and fluffy. Sift the flour, baking powder and salt over the mixture and fold in, with a little milk, until well combined. Gradually incorporate the rest of the milk to give a sticky dough.

4. Flour your hands and form the cobbler dough into 16-20 small rough balls. Place them on a non-stick baking sheet, brush with the beaten egg and bake in the oven for 6-7 minutes.

5. Stir the blueberries and blackberries into the fruit mixture and transfer to a large ovenproof serving dish. Arrange the part-baked cobbler balls on top of the fruit mixture and bake for 35-40 minutes until they are golden in colour. Serve hot with thick cream or custard.