Suet Dumplings

1. Mix the flour with the baking powder and salt.

2. Rub in the cold suet until the mixture looks like breadcrumbs.

3. Add the finely chopped parsley and the pepper.

4. Bring together with just enough cold water to form a dough – the LESS you work it, the lighter they will be.

5. With damp hands, shape into walnut-sized balls.

6. Drop them onto a simmering stew or casserole, COVER, and steam for 20 minutes – do not lift the lid.

Tip: The traditional partner to British stews and casseroles. They double in size as they cook, so leave space between them. Lifting the lid makes them collapse.