Minced Pork & Mushroom Cobbler

You will need:

- 10oz (300g) lean minced Blythburgh Free Range Pork
- 1fl oz (30ml) oil
- 4oz (100g) finely chopped onion
- 6oz (150g) diced mushrooms
- 1 Clove chopped garlic
- 2oz (50g) diced carrots
- 2oz (50g) diced celery
- 2oz (50g) white cabbage diced
- 1 small can Campbells Condensed Mushroom Soup + 1 can of water
- 2oz (50g) broccoli/cauliflower
- 2oz (50g) green beans
- 2oz (50g) peas
- Salt and pepper
- 1 bay leaf/thyme to the stock
- 8-10 slices garlic bread

1. Fry the minced pork with onions in hot oil with a knob of butter to brown lightly. Add carrots and celery and cook for one minute then add mushrooms and garlic. Stir well to prevent sticking

2. Pour on the soup and water, lower the temperature and simmer for 20 minutes

3. Add the remaining vegetables, cream and the bay leaf. Season with salt and pepper. Cook for a further 10 minutes and then set aside to cool

4. Transfer into a casserole/oven proof dish and even out the surface. Place the slices of garlic bread (butter side up) on the surface close together

5. Bake in oven for 12/15 minutes, at 180°C, 360°F, Gas Mark 4 to crispen the bread to a golden brown crust as for toast.

6. Serve on its own or with a salad