Pork and Pesto Cobbler

Pork and Pesto Cobbler

1 tbsp. olive oil

450g pork fillet, cut into 2.5 cm chunks

1 large red onion cut into wedges

2 large cloves of garlic, crushed

2 carrots, cut into 2.5 cm pieces

1 tbsp. plain flour

15g fresh rosemary, roughly chopped

1 vegetable stock cube, made up to 400ml

2 tbsp. red pesto

350g scone mix

2 tbsp. 4 seed mix

150ml whole milk and extra for brushing

Heat the oil in a large frying pan and add the pork. Cook for 3-4 mins stirring occasionally until browned all over. Transfer to a plate and set aside. Add the onion, garlic and carrots to the pan and cook for 5-6 mins until beginning to soften. Stir in the flour and rosemary, add the stock and bring to a simmer. Return the pork to the pan, season, mix well and simmer on a very low heat for about 15 mins. Stir in the pesto. Preheat the oven to 170C fan while the pan is simmering and make the scone topping. Tip the scone mix into a bowl and mix in about half of the seed and a pinch of salt. Add the milk and mix to a soft dough. Cut into 12 pieces, then use your hands to roll into balls and slightly flatten to about 2.5cm thick. Tip the mixture from the pan into a large oven casserole dish, place the scones on top of the scone mix around the edge in a circle. Brush with a little milk and sprinkle over the remaining seeds. Bake for about 25-30 mins until the topping is risen and golden. Serve with buttered herby new potatoes and a green vegetable.

 

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