Mince and dumplings

These are just the thing on a freezing cold and windy day in November. You were at nursery while I rummaged through old newspapers and colliery documents in the Northumberland archives - a traditional tea felt very appropriate.

This makes enough for three large people (you could feed more if you added a few extra dumplings, or had some potato on the side)

500g mince - I used pork, but I suspect beef mince would have been even nicer
a large carrot, finely diced
a large onion, finely diced
a stick of celery, finely diced
a stock cube
lots of black pepper and dried thyme
a good splash of worcestershire sauce

For the dumplings, you'll need:
100g self-raising flour
50g vegetable suet
a pinch of salt
a little cold water to mix

Start off with the mince. Brown (in a large, heavy bottomed pan that you can also stick in the oven), and then add the onion, celery and carrot. Cook for 5 minutes until the vegetables have softened. Add the stock cube, dissolved in some hot water, the worcestershire sauce, and lots of black pepper and dried thyme. You need the water to cover the mince and veg nicely.

Bring to the boil, and simmer for 10 minutes while you get on and make the dumplings.

(oh, and don't forget to stick the oven on to about 180 degrees C)

Mix together the suet, flour and pinch of salt. Add a little cold water, to make a firm, pliable dough. Shape the dough into little balls (I reckon this makes about 8 large dumplings and 2 toddler-sized ones).

Place the balls on top of the simmering mince, and shove the whole lot into the oven (uncovered) for 20-30 minutes, until the dumplings are golden brown and crispy on top. You might need to add a touch more water to the mince now and then, so keep an eye on it.

Goes nicely with green cabbage, or peas.

*Update*



Tastes just as good reheated...