Recipe Card

Vegetable Broth with Corned Beef Dumplings

Now the leaves have begun to fall, it's time for some proper stick-to-your-ribs food.

This simple stew is perfect for a mid-week supper.

Serves 4 people.

Ingredients

Chop the vegetables into medium chunks and fry gently in the olive oil with the thyme for 5 minutes.

Pour over the stock and add the ale, simmering gently until the vegetables are almost cooked through.

In a bowl, mash the corned beef, add the suet and horseradish and mix together well.

Add the chopped parsley and flour, then season with salt and pepper.

Add enough ale to form a light dough, probably about 50ml.

Roll into 12 small balls and simmer in the stock for 20 minutes.

Season, taste and serve with crusty bread, a dollop of English mustard and a scattering of parsley.