I’m working on reformatting my recipes into a proper recipe layout, you can adjust the number of servings and the ingredients list will also change – smart in’it! So over the next few weeks you will see some blasts from the past as I work through them.
Ahh dumplings, I’m not fond of stodge, when Erik makes a big Yorkshire pud he loves the bit in the middle that has not puffed up – he can put away lots of that. Me I go for the puffed up bit and not too much of it. So, together we are like Jack Sprat… (Ask someone over 40 to explain Jack Sprat to you – or do you already know?).
So dumplings, hardly a taxing bake I Know. I also wanted to make my stew go a bit further. First off I made the stew from left over chicken dinner, you can use any thick soup or stew from a tin and top it off.