1. Season the minced beef with a sprinkling of sea salt.
2. Heat a tablespoon of dripping over high heat in a flameproof casserole then sauté until well browned then set aside.
3. Add onions & diced veg to the same dish and soften over medium heat Add vinegar, sugar, tomato paste and herbs then reduce by three quarters.
4. Next add stock and simmer for 5 minutes before thickening with the cornstarch mix.
5. Add minced beef to the sauce, cover with lid and simmer gently for 45 minutes until meat is tender and sauce rich.

1. To make the dumplings, tip the flour into a bowl with the suet.
2. Add the cheese, chives, cracked black pepper and a pinch of salt.
3. Mix in a little cold water to make a soft, slightly sticky dough (be careful not to add too much water as you can always add a little extra).
4. Divide into 8 to 10 and roll into balls.

1. When the mince is ready, place the dumplings on top and bake in a preheated oven 180°C /160°C fan assisted (gas 4).
2. Place in the oven covered for 20 minutes then remove the lid for a further 20 minutes or until the dumplings are a nice golden colour.

Serve hot with buttered greens and F&Co Brown sauce or mustard.

Note:The mince can be made in advance and reheated before topping with the dumplings .