Pork & squash goulash cobbler

• olive oil↗1 tsp tsp
• pork fillet↗250g lean g

  lean, trimmed of any visible fat and cut into chunks

• celery sticks↗3

  chopped (160g)

• butternut squash↗160g g

  peeled and cut into cubes

• green pepper↗1

  deseeded and diced

• button mushrooms↗100g g

  stalks pulled out, and large ones halved

• caraway seeds½ tsp tsp

  plus a pinch for sprinkling

• smoked paprika↗2 tsp tsp
• vegetable bouillon powder↗1 tsp tsp
• tomato purée↗2 tbsp tbsp
• garlic cloves↗2

  finely grated

• cabbage↗160g cooked g

  cooked, to serve

• spelt wholemeal flour↗100g g
• baking powder↗2 tsp tsp
• olive oil↗1 tsp tsp
• natural yogurt↗100g pot
• milk↗drop of

  to glaze (optional)

Step-by-step instructions

1. 1

   Heat the oil in an ovenproof non-stick pan, then stir-fry the pork for 5-7 mins until it starts to brown. Tip in the celery, squash, pepper and mushrooms with their stalks, then cook for a few minutes more.

2. 2

   Stir in the caraway and paprika, then pour in 350ml boiling water, the bouillon, tomato purée and garlic. Cover the pan and simmer for 20 mins until the veg is tender, then remove the lid and simmer for another 5 mins to reduce a little.

3. 3

   Heat the oven to 220C/200C fan/gas 7. For the cobbler topping, put the flour in a bowl and stir in the baking powder. Combine the oil and yogurt, then stir that into the flour. Bring the mix together into a dough using a cutlery knife. Knead very lightly on a clean work surface, then form into a sausage shape about the width of a large cucumber. Slice evenly into six rounds and arrange on top of the goulash. Brush with a little milk to glaze, if you like, and scatter over a pinch of caraway seeds. Bake for 15-20 mins until golden and cooked – you can tell by lifting one to see if the mixture has set beneath. Serve with the cooked cabbage on the side, if you like.