Pork and pesto cobbler recipe
A comforting cobbler is the ideal dinner for wintry evenings and this tasty pork recipe is guaranteed to become a firm family favourite. A tangy rosemary and red pesto sauce is the perfect partner for tender diced pork fillets, and the whole dish is topped with gorgeously golden savoury scones. Ready in under 1 hour, it's easy to rustle up on busy weeknights, or make ahead and freeze for another day. See method
- 1 tbsp olive oil
- 450g pork fillet, cut into 2.5cm chunks
- 1 large red onion, cut into wedges
- 1 garlic clove, crushed
- 2 carrots, cut into 2.5cm pieces
- 1 tbsp plain flour
- 15g fresh rosemary, roughly chopped
- 1 vegetable stock cube, made up to 400ml
- 2 tbsp red pesto
- 320g pack scone mix
- 2 tbsp 4 seed mix
- 150ml milk, plus 1 tbsp for brushing
If you don't have red onions, try using white, brown or spring onions
Each serving contains
of the reference intake
- Heat the oil in a lidded 1.2ltr flameproof casserole dish and add the pork. Cook for 3-4 mins, stirring occasionally, until browned all over. Transfer to a plate with a slotted spoon and set aside. Add the onion, garlic and carrots to the dish 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 dish, season and mix well. Cover and simmer over a very low heat for 15 mins. Stir in the pesto. Preheat the oven to gas 6, 180°C, fan 160°C.
- Tip the scone mix into a bowl and stir in most of the seeds (reserving 2 tsp for the top) and a pinch of salt. Add the milk and mix to a soft dough. Cut into 12 pieces, then use your hands to flatten each piece into a rough circle about 2.5cm thick. Place the scones on top of the pork mix, brush with milk and scatter with the reserved seeds. Bake for 25-30 mins until the topping is risen and golden.
Tip: Try adding mustard, crushed chillies or chopped herbs to the scone mix.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To re-heat: Loosely cover with foil and bake until dish is thoroughly heated through. Re-heat until piping hot. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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