The Duchess has been passing on her repertoire of recipes to ensure that I eat properly once she’s karked it — hopefully not for some time! — with beef stew and dumplings being the latest lesson.
I made both types of dumpling; the crispy ones that The Duchess favours, plus some soft ones that my Mam used to make. Both tasted pretty good to me, the soft one tasting of childhood pleasures.
It took a surprising amount of work to make – almost as much as a full roast dinner – though partly because I went over the top with the volume, buying 2kg of beef and cutting it up fairly chunky so it took longer than anticipated in the slow cookers (we did so much it had to be split across two!) and left us with some extra portions I can be vacuum seal for her while I’m in the UK. Another one ticked off the list.
PS: Amusingly we’ve become so used to eating mostly Asian food that choosing British stodge is seen as exotic “forrin” food!
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