• 2 tsp red peppers, halved lengthways and seeds and stems removed
• 500 g lean pork mince
• 2 tsp eggs, beaten
• 2 tbsp tomato purée
• 2½ tsp whole green peppercorns, in brine
• sea salt and freshly ground black pepper
• butter, for greasing
• 150 ml soured cream

Preheat the grill and line the grill tray with foil. Lay the peppers skin side up on the foil and place under the hot grill until blackened all over. Wrap the peppers in foil and leave until cool enough to handle. Remove and discard the skin and chop the flesh as finely as possible.

In a bowl, mix the pork, peppers, eggs, tomato purée, 2 teaspoons of the peppercorns and some seasoning.

Generously butter a 1 litre pudding basin. Spoon in the mince mixture and smooth the top level. Cover the basin with foil and secure with string. Cut another length of string and attach this to the secured string to create a handle. Place the basin in a saucepan and fill with enough hot water to come halfway up the side of the basin. Cover the pan and let the water simmer gently over a low heat (checking now and then to make sure that the water has not boiled away) for 1 hour.

Carefully lift out of the saucepan using the string handle and leave to sit for 5 minutes. Remove the foil and turn out onto a large round plate, so that the pudding is surrounded by its delicious juices. Roughly crush the reserved peppercorns. Just before serving spoon over the soured cream and scatter with crushed peppercorns.