for these sorts of 'must be a raging crowd-pleaser' meals i do either lamb and potatoes or roast chicken with tagliatelle.

i promise that they require very little actual cooking, being bung in oven jobs, but are always set on the table to coos and oooohs of appreciation.

Thanks, I shall give that a try. x

Should have mentioned, we always add a splash or 2 of wine or beer and you can add water if needed. Also, chuck in any other veg you like, we had peppers, sweetcorn and mushrooms in with ours, it was yummy!

Hi Trina,

We are just making stew & dumplings for tonight, came on looking for a dumpling recipe I have used before. We always chop up whatever root veg we have (swede, carrot, parsnip today) and put in casserole dish, fry meat with onions & leeks then add to dish with tinned toms and kidney/mixed beans, garlic, herbs & seasoning/oxo and bung in oven for a few hours. For the (suet-free) dumplings, rub 4 oz marg into 8 oz SR flour and bind with cold water and chopped or mixed herbs, place in top of casserole for last 30-40 mins with lid on to steam.

HTH.

anyone? Stew and dumplings recipe?

mother beyond, I'd love your recipe for stew and dumplings if possible?
Something I've never been able to make but would love to now it's getting colder.

You are all WONDERFUL - thank you SO much. I really appreicate your time/efforts/thoughts etc. Feel much more optimistic about the culinary side of Saturday night now!!

Thanks again.

Snowstorm

Slow roast lamb.

One lamb leg
1 bottle of white wine
750mls water
Carrots
Celeriac
Parsnips
Potatoes
Red onions
Swede/Turnip
Lots of fresh thyme and rosemary.

Peel and chop the veg, as many or few of the above as you like in whatever quantity. Sit the lamb on top of the veg and sort of snuggle it down in them a bit. Pour over the wine and equivalent water and add the herbs.
Put in a slow oven (I use 140 in my fan) for 5-8 hours.

You can fry off some bacon and shallots and put those in the bottom of your roasting tin at the beginning if you like.

mmmm dolly - that tagine looks fantastic!

Coq au vin is always a winner, either with jacket pots/ new pots, big green salad or oven roasted veg. If you've got a slow cooker, do it the day before and make it even easier for yourself.