Thoughts on dumplings …

... potatoes and soup.

How positively boring does that sound. Bear with me, you know I have your best interests at heart.

Lets take this stuff in order :

I pushed the boat out this weekend when friends came for supper and – drum roll please – served dumplings too with the goulash. I made them using vegetarian suet – no-one asked if they were vegetarian or not – I'd wager you wouldn't be able to tell the difference. Minutes to prepare and 20 minutes to cook when re-heating the goulash.

I chose Charlotte potatoes to serve with the goulash. Fantastic firm potato – I par boiled them, let them cool and then peeled ready for the last 20 minutes. Try and make sure your potatoes are a similar size so that they cook evenly. Place them in a casserole or a foil tray, add a couple of knobs of butter, cover with foil and pop into a pre-heated oven 180fan/200c/Gas 6 whilst your dumplings are cooking.

I have not forgotten the non meat eaters - far from it, since I'm in the same boat. Why should we miss out on the Autumn comfort.

I made myself one of my favourite soups – what I call a “rib sticker” - it's thick and chunky – carrot, coriander and chick pea. The soup benefits from being made a day before if you prefer – it also uses Charlotte potatoes so fits in with the shopping list. The dumplings cook well sat in the thick soup - 20 minutes whilst re-heating the soup gently.

You don't have to wait for visitors - feet up in front of your favourite boxed set works well too.

Peasant food at its absolute best.