Hairy Bikers chef shares easy mince and dumplings recipe that's ready in 30 minutes

The late winter chill means plenty of cold evenings to enjoy a deliciously warming plate of good food. Dave Myers – one half of the dynamic duo, The Hairy Bikers , shared a simple mince meat and dumplings recipe that can be cooked in 30 minutes. If desired, the mince meat and dumplings are best served alongside creamy mash.

Together, they are incredibly filling—and you could serve green beans on the side, too. The meal is cooked in a large saucepan, so it's the ideal recipe if you want to feed a large number of people (six, to be specific) or if you fancy having enough leftovers for another day. Whether you store the leftovers in the fridge or freezer, it's a great option for lazy evenings when you fancy a quick meal.



Serves: six people Prep: 30 mins Cooks in: 30 mins to one hour Ingredients For the mince: Two tbsp sunflower oil One large onion, thinly sliced Two garlic cloves, finely chopped Two celery sticks, peeled, finely sliced Two medium carrots, diced 500g lean beef mince 400g can chopped tomatoes Two tbsp tomato purée 350ml beef stock 150ml red wine Pinch of caster sugar One bay leaf Salt and freshly ground black pepper For the dumplings: 250g self-raising flour, plus extra for rolling 125g shredded suet Half tsp fine sea salt Two tbsp chopped fresh parsley Heat the oil in a large saucepan and cook the onion, garlic, celery and carrots for 15 minutes, stirring occasionally. Add the minced meat and cook for another five minutes. Then add the tomatoes, tomato purée, beef stock, red wine, sugar and bay leaf.

Season with salt and pepper. Bring to a boil, reduce the heat and simmer gently for 20 minutes, stirring occasionally. For the dumplings Put the self-raising flour in a bowl and stir in the suet, salt and parsley.

Make a well in the centre of the mixture and add around 200ml of cold water. The soft, spongy dough can then be rolled, using lightly floured hands, into 12 small balls. Carefully place the small dumpling balls on the mince meat, cover the saucepan with a lid and cook over medium heat for 20 minutes.

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