Pork & parsnip cobbler recipe | Good Food

Ingredients

• 6 tbsp vegetable oil
• 900g diced pork
• 2 small onions finely sliced
• 1 tbsp plain flour
• 2 celery sticks, finely chopped
• 225g ready-to-eat dried apricot
• finely grated zest 1 lemon
• finely grated zest 1 orange
• 2 Cox's apples peeled and chopped
• 3 garlic cloves crushed
• 2 tsp each finely chopped fresh thyme rosemary and sage
• good pinch of curry powder
• ½ tsp ground fennel seed
• ½ bottle red wine
• 600ml vegetable stock
• 650g parsnip
• 200g self-raising flour
• 85g shredded suet
• 50g chilled butter grated
• 3 tbsp chopped fresh parsley
• finely grated zest and juice of 1 lemon
• beaten egg to glaze