Preheat the oven to its highest setting

Place the peach slices in an ovenproof serving dish (approximately 30cm long). Add the vanilla seeds and pod, lime zest, muscovado sugar, orange zest and juice. Stir gently to combine

Turn the oven down to 190°C/gas mark 5. Place the dish in the oven and cook for 10 to 15 minutes, until the peaches have softened slightly (the length of time will depend on how ripe they are)

Meanwhile prepare the cobbler topping. Sift the flour, 30g of the caster sugar, the baking powder and salt into a large mixing bowl

Add the chilled butter cubes to the mixture and lightly rub into the flour, using your fingertips, until most of it is incorporated. It is fine if there are some small pieces of butter visible

Using a butter knife, stir approximately 200ml of the buttermilk into the mixture until everything comes together to form a dough, adding more buttermilk if necessary

Gently form a ball with the dough and tip out onto a lightly dusted work surface

Pat or gently roll out the dough until it is approximately 2cm thick. Using a 5cm plain pastry cutter dipped in flour, cut out as many biscuits as you can and set aside

Add the egg yolk and 1–2 teaspoons of double cream to make an egg wash

When the peaches are cooked, remove from the oven, discard the vanilla pod and arrange the biscuits closely together on top of the filling. Brush them with the egg wash, sprinkle with demerara sugar and return to the oven for around 20 minutes until the biscuits are golden

Serve warm, with scoops of vanilla ice cream