“This is a regular dish at home, and those dumplings are just exquisite. You can substitute beef if you prefer, but it’s the kick of cinnamon that lifts the stew and gives it a festive touch.”

Serves 4

INGREDIENTS

500g diced shoulder of venison, beef or lamb would be as good

2 local carrots, washed, peeled and diced

2 medium-sized onions, peeled and roughly chopped

1 wedge of turnip, peeled and diced

500ml really well reduced. good beef stock

200ml leftover gravy or sauce

½ a cinnamon stick, optional but a hint of spice in winter adds something special

1 glass of red wine

1 sprig of thyme

1 bay leaf

Good salt and pepper

100g self-raising flour

50g proper beef suet, minced, packet suet would do

Herbs e.g. chives; horseradish, mustard, optional flavourings for the dough balls

Extra flour for dusting

1 tablespoon cold-pressed rapeseed oil for frying

METHOD

Add the oil to a hot casserole dish and fry the diced venison until golden brown. It will take a few minutes on high heat. Season with salt and pepper and add the diced carrot, turnip, onions and the cinnamon if you’re using some and fry for a further 5 minutes until you achieve a good colour.

Still on a high heat, add the wine and reduce slightly. Then add the thyme, bay leaf, gravy and stock. Season again and bring to a simmer.

Place in a hot oven (180°C) without a lid for 1 hour, stirring occasionally. Then turn down the heat to 150°C and cook for a further 2 hours, stirring every 20 minutes or so to ensure the stew doesn't dry out.

Meanwhile, make the dumplings by adding the flour to a bowl and stirring in the minced suet and salt, then combining with cold water until you have a rough dough. Don't overwork the dough. You can add any flavourings you like such as chopped chives, horseradish or mustard.

Divide the dough into 4 balls - you may need extra flour for rolling as it can get quite sticky - and plop them into the stew pot after the first 3 hours is up and place the lid on. Turn the heat up to 180°C again and cook for 30 minutes. Remove from oven and serve at the table in the dish it’s cooked in.