Mrs. Fezziwig's Stew With Cheddar Dumplings

Stew

Step 1

Fry the onions, leek, garlic and celery in oil in a cast-iron casserole dish or large ovenproof saucepan until soft and slightly golden.

Step 2

Add in the pork and stir to brown. Add the apples and allow to fry for a couple of minutes, before generously seasoning. If you’re using dried sage, add it to the pot now, before pouring in the cider.

Step 3

Leave to simmer for 30 minutes or until tender, before stirring through with the fresh sage (if using) and prior to topping with dumplings.

Cheddar Dumplings

Step 4

Combine the flour (there’s no need to sift it), butter or suet, salt, pepper and half of the cheese in a mixing bowl.

Step 5

Add enough water to make a dough and roll 8–10 dumplings between your hands. Pop them on top of your pork and apples, put on a lid and leave to simmer for a further 20 minutes.

Step 6

Just before serving, scatter over the remaining cheese and pop under a hot broiler until the cheese melts and turns slightly golden (keeping a very watchful eye so as not to have it burn. Goes perfect with a side of side green vegetables or some good roasted root veggies.

Step 7

*NOTE I: Not to be confused with the cider bought at farmstands or supermarkets that contain no alcohol. Chaplin & Cork’s Somerset Reserve Cider" is a hard cider that is smooth, airy with soft carbonation, 6.8% alcohol. Any other brand will do that is a good tasty brand.*

Step 8

*NOTE II: this recipe calls for a handful of sage, but it all depends on the size of your hand. I figure it's about 1/4 - to 1/2 cup.