To make the Pork Cobbler:

1Defrost the pork and peppers and place in a 0.7l ovenproof dish. Heat the oven to 200°C/Fan180°C/ Gas 6.

2Sift 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.

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