MEAL MATHS - SPICY PORK WITH CORNBREAD CRUMBLE

Quick and easy recipe with just four ingredients

395g can Essential Mixed Beans in a Spicy Tomato Sauce, 430g pack slow cooked barbecue pork shoulder, 75g Polenta Valsugana, ½ x 400g pack Aunt Bessie's Golden Crumble Mix
395g can Essential Mixed Beans in a Spicy Tomato Sauce, 430g pack slow cooked barbecue pork shoulder, 75g Polenta Valsugana, ½ x 400g pack Aunt Bessie's Golden Crumble Mix

Ready in 40-45 minutes | Serves 2-3

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  1. Preheat the oven to 190°C, gas mark 5. Combine the crumble mix with the polenta and a generous pinch of salt. Pour in 45ml water and mix until you have a crumbly dough. Set aside. 
  2. Empty the contents of the pork packet and its barbecue sauce sachet into an ovenproof casserole dish and place over a medium heat, stirring occasionally to break down the meat as it warms through. 
  3. Add the beans and their sauce, plus 4-5 tbsp of water and mix well. Scatter the dough over the top and bake for 25-30 minutes until bubbling and the crumble has turned light golden. Delicious served with seasonal greens.
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