Ingredients

• 1 lb pork mince
• 2 medium potatoes, cubed
• 1 small leek, sliced
• 2 medium carrots, small cubes
• 2 slices medium swede, finely diced
• 1 medium onion, diced
•   salt and pepper
•   chopped parsley
•   powdered bay leaf
• 3 Oxo cubes, powdered
• about 1½ pt cold water
• 8 oz SR flour
• 4 oz suet
•   salt and pepper, for dumplings
• 1 tbsp thyme or parsley, finely chopped

Method

1. Fry 1 lb pork mince in a dry pan carefully until golden brown, breaking up and stirring constantly with a spoon.
2. Then add 2 medium potatoes (cubed), 1 small sliced leek, 2 medium carrots (small cubes), 2 slices from a medium swede (finely diced), and 1 medium diced onion. Season with salt and pepper. Stir with each addition and keep over heat.
3. Sprinkle chopped parsley and powdered bay leaf over, also 3 powdered Oxo cubes. Cover with cold water (about 1½ pt). Cook for 35 mins over a hot, simmering heat.
4. To make dumplings: mix 8 oz SR flour with 4 oz suet, salt and pepper, and 1 tablespoon finely chopped thyme or parsley. Mix all together with enough water to form a dough. Make little balls and drop on top of the mince.
5. Cook in the oven at Gas Mark 6 for 25–30 minutes, covered.

Notes