Sunday, 30 March 2014

Wild garlic dumplings

4oz flour
2 oz suet
1/2 tsp salt
large handful wild garlic leaves, chopped

Combine everything in a bowl, and mix to a stiff past with cold water.  Shape into dumplings with floured hands, and cook in a simmering stew for about 20 minutes.

This is supper tonight, on a lamb casserole, with sprouts and buttered parsnips.


1 comment:

Dartford Warbler said...

Sounds delicious. I might try making a veggie version.