Since I created this section I have been inundated with ideas, not a day has gone by that I haven’t thought of ways to cook in just one solitary pan, and you know what it’s exciting. I love the idea of creating something healthy and delicious with little effort. Some of you may have read my recipe for a roast leg of lamb that I did yesterday, it was a delicious – if not an overly indulgent dinner for one person. I knew as soon as I saw the juicy leg of lamb in the butchers I would have leftovers, and if I didn’t, then I must be some sort of mad hungry lamb eating machine considering there was only myself for Sunday lunch. This is what I did with the leftovers.
- 220g leftover roast leg of lamb, pulled into chunks
- 200g leftover carrots (for this I used chantenay) or the same in fresh carrots. Diced in to chunks
- 1 medium onion, diced
- 500ml of good lamb stock
- 1 tbsp plain flour
- Small knob of butter
- 280g of ready made dumpling mix (I used sainsbury’s @ 50p a packet)
- 1 tbsp fresh or dried thyme
- A good handful of fresh parsley (must be fresh not dried)
- Salt and pepper
1. First take your diced onion and add to a frying pan along with a trickle of olive oil and a knob of butter, add the carrots then gently fry for a few minutes until the onions have softened but not browned. Then add the flour and cook out for a few minutes to take away the raw flour taste.
2. Add the stock gradually, then add the lamb ( if you have any left over roastie’s then break into chunks and throw them in too). Mix well, season with salt and pepper and reduce on the hob for a few minutes while you prepare the dumplings. Follow the guidelines on the packet, but generally for this recipe you will need about 150ml of cold water. Chop the parsley fine and add it to the dry dumpling mix along with the thyme. Add the water then combine with a fork until you have a thick dough like paste. Turn your oven on to gas mark 5 (190°C/375°F).
3. Roll the dumplings into balls and dot evenly on top of the filling then place the whole pan in the oven, make sure your frying pan has an oven proof handle otherwise you will have problems. Bake for about 30 minutes until the dumplings have puffed up and turned golden brown. Eat.