• Serves: 4 - 6
• Preparation time: 10 minutes
• Cooking time: about 1½ hours

Ingredients

• 1kg (2¼lb) cubed British pork
• 30ml (2tbsp) plain flour
• 25g (1oz) Country Life British Unsalted Butter
• 30ml (2tbsp) vegetable oil
• 1 large onion, sliced
• 2 stick celery, finely sliced
• 3 carrots, cut into chunks
• 30ml (2tbsp) freshly chopped thyme
• 600ml (1pt) medium dry West Country Cider
• 2 medium sized Bramley apples, peeled, cored and chopped

Cobbler:

• 200g (7oz) self raising flour
• 100g (4oz) Country Life British Unsalted Butter, chilled and diced
• 30ml (2tbsp) freshly chopped sage
• 30ml (2tbsp) freshly chopped thyme
• 60-75ml (4-5 tbsp) milk
• 1 egg, beaten, to glaze

Method

1. Preheat the oven to 180ºC, 350ºF, gas mark 4. Season the pieces of pork and dust with the flour. Heat the Country Life butter and oil in a heavy-bottomed saucepan and fry the pieces of pork in batches, until browned. Remove from the pan and add the onion, celery and carrot, cook for 3–4 minutes. Return the pork, with any juices to the pan and stir in the thyme and cider. Bring to the boil, cover and cook in the oven for 1 hour. Remove and stir in the apple. Return to the oven for 15 minutes.
2. Meanwhile for the cobbler crust, sift the flour and season. Add the Country Life butter and rub in until the mixture resembles fine breadcrumbs. Stir in the sage and thyme. Make a well in the centre, then add the milk and gently bring together to make a soft and pliable dough. If it is too dry, add a little more milk.
3. Roll out the dough on a lightly floured surface to about 5mm (¼") thick. Cut the dough into rounds using a 5cm (2") pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough on top of the pork so that they slightly overlap. Brush with the beaten egg.
4. Return to the oven and cook uncovered for 20-25 minutes until well risen and golden. Serve with shredded cabbage.