- 900g pork shoulder, cut into 4cm chunks
- 2 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 2 onions, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 celery sticks, finely chopped
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 3 bay leaves
- 1 tbsp oregano leaves (or 2 tsp dried), plus extra, to serve
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp allspice
- 1 stock cube (beef, pork or chicken)
- 2 x 400g cans chopped tomatoes
- 1 tbsp cocoa powder
- 2 tbsp soft dark brown or muscovado sugar
- 3 tbsp red wine vinegar
- zest and juice 2 oranges
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 red chillies, halved lengthways - seeds in or out, depending on whether you like it spicy
- bunch spring onions, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 400g sweet potatoes, peeled and cut into 3-4cm/1¼in - 1½ in chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 2 red peppers, deseeded and cut into chunks
- 2 x 400g cans black beans, drained and rinsed
For the dumplings
- 100g cold butter, diced
Butter is a dairy product made from separating whole milk or cream into fat and…
- 200g self-raising flour
- 140g cornmeal or finely ground polenta, plus extra for dusting
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 140g sweetcorn, from a can, drained, or freshly cut from a cob (just boil for 3 mins first)
Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…
- 75ml buttermilk
There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…
- 1 medium egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil – they don’t have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven – the stew without its lid – and cook for 25 mins until the dumplings are golden and risen.
Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.