Method
1) Cut 3 bacon rasheers into small pieces and set aside. Cut the rest into three pieces.
2) Chop the onion and fry in the oil for 2-3 mins, add the large bacon pieces for 5 mins and the celery for 3-4 mins
3) Add the tomatoes and stock, bring to the boil, cover and simmer for 20 mins. Add the beans then season.
4) To make the cobbler, rub the butter into the flour. Stor in herbs, apinch of salt and the milk.
5) Put the cooked tomato sauce into an ovenproof dish and spoon over the cobbler mix. Top of with the remaining bacon and bake for 25-30 mins until golden.
