Dean Edwards served up a tasty lazy braised beef cobbler for a perfect Sunday lunch on Lorraine.

The ingredients are: 700g skirt steak, cut in inch cubes, 2 tbsp plain flour, Oil, for frying, 1 carrot, peeled and diced, 1 large onion, diced, 2 sticks of celery, diced, 150g baby button mushrooms, 2 bay leaves, 3 sprigs fresh thyme, 400ml ale, 250ml beef stock, 1 tsp English mustard, 2 tbsp Worcestershire sauce and Salt and pepper, to season.

For the cobbler topping: 240g self-raising flou, 100g unsalted butter, 1 tbsp fresh thyme, Pinch salt, 1 heaped tbsp horseradish sauce, 2 beaten eggs, 6-8 tbsp milk and 1 beaten egg for glazing cobbler.