Being arranged today in the kitchen of dreams:

Beef Cobbler.
A dish which, despite its homely reputation, packs a mean punch. Simple minced beef is dry fried with onions then a good meaty stock is added along with a rough shake of Mushroom Ketchup, this rockets the cobbler into another dimension. Don't leave it out! Whirl it all around then add some mixed veg, any veg, I use a cupful of mixed frozen veg, then be generous with black pepper and mean with salt. Leave to simmer with the lid on till it looks done, probably 30 mins. Then decant into a baking dish, measurements unimportant as long as there is plentiful room for the cobblers. Leave this mix to cool while you go and do something else.

The cobblers are made with flour, marg and milk, which is gently mixed and turned then, as if, handling something precious, is patted out into a round. Next step..The cobblers themselves, mini ones...Using a one or two inch cutter, (I prefer the smaller) stamp out as many as you can. Resist the urge to twist the cutter otherwise they won't rise or look as inviting.
You will, of course, need to do a bit of re-rolling. Just remember to go easy. No-one enjoys tough cobblers however exciting the company. Bake.

A perfect accompaniment is, well, anything really. I prefer spicy baked beans. Tin of beans to which is added a little mustard, ketchup, brown sugar, Worcestershire sauce and pepper. Have been known to add a green pepper but that is ONLY when serving sausages of a spicy nature.

Pud.
A cream cake.