Strawberry Cobbler with Cream

Put the strawberries in a bowl and sprinkle with 1–2 tablespoons of sugar if needed (in summer when they're at their sweetest, you might skip this). Gently fold in the jam, vanilla, lemon juice, and cornstarch, being careful not to crush the fruit. Transfer to a baking dish (ours was 18 x 28 cm) and preheat your oven to 200°C/180°C fan/gas 6.

For the biscuit topping, weigh your flour into a large bowl and mix in the baking powder. Rub in the butter with your fingertips until it resembles breadcrumbs. Add the sugar and a pinch of salt, then pour in the buttermilk or yogurt and stir with a table knife until everything just starts to clump together. Give the dough a brief knead by hand until you have a rough, shaggy dough with no dry flour remaining.

Turn the dough out onto a lightly floured work surface and dust with a bit more flour. Shape it into a disc about 1.5 cm thick and cut out eight biscuits using a small round fluted cutter—you'll need to re-roll the scraps to get eight. Arrange them over the strawberries in a single layer.