MINCE & DUMPLINGS

• servings: SERVES 6

Ingredients

2 tbsp sunflower oil

1 large onion, halved and thinly sliced

2 garlic cloves, peeled and finely chopped

2 celery sticks, stringed and finely sliced

2 medium carrots, peeled and diced

500g lean minced beef

1 x 400g can of chopped tomatoes

2 tbsp tomato purée

350ml beef stock (fresh or from a cube)

150ml red wine

pinch of caster sugar

1 bay leaf salt and freshly ground black pepper

DUMPLINGS

250g self-raising flour

125g shredded beef suet

½ tsp fine sea salt

2 tbsp finely chopped fresh parsley

Directions

Heat the oil in a large saucepan or flameproof casserole dish. Cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally, until they begin to

soften and lightly colour. Add the beef and cook with

the vegetables for another 5 minutes until the mince

is no longer pink. Stir regularly to break up the meat.

Add the tomatoes, tomato puree, beef stock, red wine, sugar and bay leaf. Season with a good pinch of salt and plenty of black pepper. Bring to the boil, then reduce the heat and simmer gently for 20 minutes, stirring occasionally.

To make the dumplings, put the flour in a bowl and stir in the suet, salt and parsley. Make a well in the centre and add enough cold water - you'll need about 200ml - to make a soft, spongy dough. Lightly flour your hands and roll the dumpling mixture into 12 small balls.

Stir the mince well and remove it from the heat. Drop the dumplings carefully on top of the mince. Cover with a tight-fitting lid and return to a medium heat. Cook for 18-20 minutes or until the dumplings are well risen and light.

Notes

MINCE & DUMPLINGS

This is something we both loved as kids - and still do. If you want your dumplings golden, take the lid off the pan 10 minutes before the end of the cooking time so that they crisp up, or finish them off under the grill