Herb Dumplings

1 3/4 SR flour

50g butter

1 tsp salt

4 tablespoons of mixed dry herbs such as

thyme, rosemary, tarragon, oregano, basil, parsley

milk

How to do it

Mix the spice and salt and pepper with the flour and toss the cubed lamb into the flour.

Shake off excess and brown the meat in the oiled camp oven.

Remove the lamb with a slotted spoon and add the veges with the rosemary.

Sautee for about 2 minutes.

Toss the lamb back into the pot with any juices and add water just until the meat and veges are covered.

Add the stock cube, sauce and mustard, salt and pepper to taste.

Bring to a slow simmer – lid on.

Cook until the meat is tender, veges are well cooked and sauce is thickened.

Add the dumplings to the top of the casserole, put lid on and simmer for a further 15 mins or until the dumplings are cooked.

· Serve with steamed fresh green beans or cabbage

· Serves 4 or 2 generous servings

· Seeded mustard may be substituted for the Hot English

· Spicy fruit chutney may be substituted for the Whisteshire Sauce

Herb Dumplings

Rub the butter into the flour until it resembles a crumb.

Add your herbs and salt and mix to combine.

Make a well in the centre and add a little milk and mix until the dough comes together.

It is better to add a little milk at a time.

The dough should turn out to be a firm ball.

Take small tsp full of dough and roll into small balls.

· 6 Tbsp of fresh finely chopped mixed herbs can be substituted for the dry herbs