450g (1lb) lean pork shoulder or leg, cut into cubes
3 spicy pork & chilli sausages, twisted and cut in half
3 rashers lean smoked bacon, chopped
30ml (2tbsp) vegetable oil
2 onions, cut into wedges
2 cloves of garlic, peeled and sliced
1 red pepper, deseeded and cut into small pieces
2 x 400g cans, chopped tomatoes
30ml (2tbsp) smoked paprika
5ml (1tsp) soft brown sugar
150ml (¼pt) pork stock
200g (approx) can kidney beans, rinsed and drained
1 x 400g (approx) can butter beans, rinsed and drained (use half for pot & other for dumplings)
100g (4oz) self raising flour
40g (1½oz) Suet
Reserved ½ can butter beans
2 spring onions, thinly sliced
• Steamed seasonal vegetables
How to cook
Pre-heat your oven to Gas 4, 180˚C, 350˚F.
Heat some oil in a large oven proof pot and add the pork, sausages, bacon, onion and garlic.
Heat the mixture gently until the meat begins to brown and the onions soften.
Now, add in all the remaining ingredients and bring to the boil. Once the dish is bubbling, add a lid and cook in the oven for 1½ hours or until the pork is tender.
With the pork cooking, it’s time to make the dumplings. Place all of the ingredients for the dumplings into a bowl; add a little cold water to bind together. Next, shape the mixture into around 8-10 dumplings.
Place the dumplings on top of the pork and cook for 20 minutes – 10 minutes with the lid on, 10 minutes with it off.