Pork and Cheddar Cobbler

The perfect winter warmer. Swap the thyme for rosemary or sage, if you like. Hands-on time 30min. Cooking time about 1hr 50min. Serves 6

 1.5kg boneless pork shoulder

 2tbsp plain flour

 1tbsp English mustard powder  2tbsp olive oil

 2 onions, finely sliced

 2 carrots, finely chopped

 1 celery stick, finely sliced

 2 garlic cloves, crushed

 1tbsp fresh thyme leaves, roughly chopped  400ml good-quality cider, we used Aspall  400ml chicken stock

FOR THE COBBLER

 175g self-raising flour

 ½tbsp baking powder

 75g mature Cheddar, grated

 1tbsp fresh thyme leaves, roughly chopped  100ml cider

 2 medium eggs

1 Remove and discard skin and excess fat from the pork, then cut into rough 2cm chunks. Toss the pork chunks in the flour, mustard powder and plenty of seasoning. Heat 1tbsp oil in a large, shallow casserole dish (that has a lid) over medium-high heat. Fry pork, in batches if needed, until browned all over. Using a slotted spoon, put on a plate.

2 Add remaining oil to casserole and lower heat to medium. Cook onions, carrots and celery for 10min, stirring occasionally, until softened. Stir through garlic and thyme and cook for 2min, until fragrant.

3 Return the pork (and any juices) to the casserole with the cider, stock and plenty of seasoning. Bring to the boil, cover and simmer over low heat for 1hr, until pork is tender. Remove from heat.

4 Preheat oven to 200°C (180°C fan) mark 6. For the cobbler, in a large bowl, mix the flour, baking powder, Cheddar, thyme and plenty of seasoning. Add the cider and 1 egg and stir until combined. Spoon on to the casserole in 12 equal dollops.

5 Beat remaining egg and brush a little over the cobbler to glaze. Cook in the oven for 25min, or until piping hot and golden. Serve.

PER SERVING 628cals, 64g protein, 22g fat (8g saturates), 35g carbs (8g total sugars), 4g fibre

FREEZE AHEAD Prepare to end of step 4 (no need to preheat oven) and leave the pork to cool completely before topping with the cobbler. Wrap and freeze for up to 1 month. To serve, defrost in the fridge. Complete recipe, cooking for 30-35min, or until piping hot (cover with foil if cobbler is browning too quickly).