Pork, bean and red pepper cobbler

1. Preheat oven to 180ºC/fan 160ºC/gas mark 4. Heat olive oil in a flameproof casserole dish. Add pork; cook over a medium heat for about 5 minutes or until lightly coloured (sealed) all over, turning occasionally. Remove pork using slotted spoon; set aside on a plate.
2. Add onions, red pepper and mushrooms to casserole dish; cook for 5 minutes, stirring occasionally. Stir in white flour; cook gently for 1 minute. Return pork to casserole with beans, stock, cider or more stock, tomatoes, tomato purée, Bouquet garni and black pepper to taste; stir to mix. Bring to the boil; cover, transfer to oven and bake for about 1 1/4 hours or until pork is cooked, stirring once or twice. Remove Bouquet garni from the casserole.
3. Just before cooking time is up, make cobbler topping. Put wholemeal flour into a bowl; stir in baking powder and dried herbs. Rub in sunflower spread until mixture resembles fine breadcrumbs; stir in enough milk to make a soft dough. Turn onto a lightly floured work surface; knead gently. Roll or pat out to 1cm (1/2in) thickness; cut into 9–10 rounds using a 5–5.5cm (2–2 1/4in) plain cutter (re-rolling trimmings).
4. Remove pork stew from oven; increase oven temperature to
   220ºC/fan 200ºC/gas mark 7. Arrange cobblers on top of stew around edge of dish; brush with a little extra milk. Bake in oven for another 20 minutes or until cobbler topping is cooked and browned.

Cook's tips

• Try using other canned beans such as red kidney beans
• Stir 1 1/2 tbsp wholegrain mustard into stew, before arranging herb cobblers on top
• Serve with cooked green beans and broccoli