Pork Goulash/Pork Cobbler

Ingredients (Each recipe serves 2-3)

2 tbs sunflower oil 700 g pork fillet, cut into

strips

2 onions, cut into wedges 1 garlic clove, crushed 1 tsp smoked paprika

1 tbs plain flour

300 ml chicken stock

2 tbs tomato purée 400 g chopped tomatoes 1 red and 1 yellow pepper, deseeded and chopped Salt and freshly ground

black pepper Soured cream, to serve Flat leaf parsley, to serve

For the cobbler:

125 g self-raising flour ½ tsp baking powder ½ tsp mixed herbs 30 g butter, diced 2-3 tbs milk

1 egg yolk

15 g Cheddar cheese, grated

1 In a large frying-pan, heat 1 tbs oil. Add the pork and fry until seared all over. Remove and set aside. Add the remaining oil and add the onion wedges. Fry for 5-6 minutes to lightly brown. Add the garlic and paprika and cook for 1 minute.

2 Sprinkle over the flour, then gradually add the stock, tomato purée and chopped tomatoes.

Bring to the boil, stirring. Return the pork to the pan and simmer for 20 minutes.

3 Add the peppers and cook for 15 minutes. Season to taste. Remove half, leave to cool and then freeze for up to 1 month. Serve the remaining goulash with noodles, pasta or mashed potatoes, topped with soured cream and flat leaf parsley.

To make the Pork Cobbler:

1 Defrost the pork and peppers and place in a 0.7-litre ovenproof dish. Heat the oven to 200°C, fan 180°C, Gas Mark 6.

2 Sift the flour and baking powder together into a bowl. Mix in the herbs and add a little seasoning. Rub in the butter until it forms a crumb. Stir in sufficient milk to make a soft dough.

3 Roll out the dough on to a floured surface to about 2 cm thick and cut out 8 x 4.5 cm rounds using a cutter. Re-roll as necessary. Arrange the rounds around the edge of the dish. Mix the egg yolk with 2 tsp water and brush over the scones. Sprinkle with cheese and bake for 20-25 minutes or until the scones are puffed.