Now for the dumplings!

In my humble opinion dumplings are the food of the Gods – the ultimate accompaniment in a casserole, soup or stew.

Before we begin … a couple of tips

Here's the thing … traditionally dumplings are placed on top of a casserole with a tightly fitting lid. Casseroles have a thicker consistency than soup and obviously, usually, slow cooked in the oven. Soup simmers on the hob and a saucepan lid “sits” on top of the pan and is not what I'd describe as “tightly fitting”. Here's my tip - tear off a sheet of foil large enough to overlap the pan, push down slightly and then secure with the lid. Make sure your soup is simmering gently before you add the dumplings and seal with foil. 20 minutes later you'll have dumplings the size of which you wouldn't believe!

If you've any dumplings leftover for the next day here's a bonus – microwave them on high for 10/15 seconds – light as a feather – note to self – in future make enough dumplings for second helpings to microwave!

Dumplings made with suet have more texture to them. If you prefer light and fluffy then probably without suet would be better for you. If you've never sampled this delicacy then the only way is to make them both ways and decide for yourself.

Suet Dumplings

100g self raising flour

50g vegetable suet

pinch of salt

60ml of ice cold water

A generous pinch of dried mixed herbs - optional

Mix the flour, suet and salt with the water – you want to achieve a firm dough with some give.

Divide into eight and shape into balls.

Place on top of your casserole or soup, simmer for 20 minutes. Ensure that the casserole or saucepan has a tight fitting lid.

Dumplings sans suet

140g cold unsalted butter

250g self raising flour

salt and black pepper

150ml cold water

Generous pinch of mixed herbs – optional

Back to basics – rub the butter into the flour – aka the rubbing in method – until it resembles fine breadcrumbs. Add the herbs and a pinch of salt and black pepper. Add the cold water and mix quickly to form a dough. Dust your hands with flour and divide the dough into twelve and form into balls.

Add to the top of your casserole, soup or stew and bake for 20 minutes, as above.

Or you could have a posh version …

Parmesan Dumplings

In a large bowl, mix together

100g (4oz) self raising flour

50g (2oz) vegetarian suet

pinch of salt

15g grated Parmesan cheese

add 5 tbsps of ice cold water – 100ml approx

– enough to give a

firm but pliable dough. Divide into eight dumplings – six if

you'd like big ones!

30g grated Parmesan cheese to garnish

Pre-heat oven 180fan/200c/Gas 6.

Add the dumplings to the soup and sprinkle 30g of grated parmesan cheese over the dumplings and simmer for 20 minutes.

Serve in a warmed bowl.

Beyond scrumptious!

Coming up … it's that time again