1 Dumplings miix cake or bread flour, yeast, sugar and salt in a large bowl. Stir in water, a little at a time, with a wooden spoon until the mixture forms a dough.

2 Lightly flour a flat surface and knead the dough for 10-15 minutes until it’s soft and no longer sticks to your hands. Put it into a large lightly oiled bowl and leave to rise to double in size.  Knock down, divide into 16 pieces and shape into small balls.

3 Bring the beef stock to a boil in a large pot and simmer batches of 5 or 6 dough balls for 5 minutes. Keep warm on a hot plate.

4 LA MB STEW Mix the flour, salt and pepper. Roll the meat in the seasoned flour. Heat oil in a saucepan and fry the meat in batches until browned. Set aside.

5 Stir-fry the onion and green pepper for about 2 minutes and season with spices. Add Worcester sauce and chutney and cook for 3 minutes. Add the stock and meat. Simmer for 45-60 minutes until the meat is soft. Replenish with water as needed to form a gravy. 6 Add the cooked dumplings, cover and simmer for 5 minutes so they absorb the flavour.