Instructions: Place neck chops in a pot of water and bring to the boil, once water boils remove chops and put them aside to cool (this is necessary to get rid of excess fat in chops, effectively blanching them prior to adding to the stew).

Meanwhile, strain the water in the saucepan (to remove fat), place strained stock back into pot, along with the blanched chops, and some mixed vegetables.

Simmer slowly for an hour or so.

After this time, if the stew needs a bit more flavour, you could add a beef/vegetable or chicken stock cube to the pot. Also add cubed potatoes to the stew...simmer for a further 30 minutes, until the potatoes are tender.

Meanwhile, prepare the dumplings - place equal parts of self raising flour and butter into a bowl, rub together between your fingers, until it crumbles. Add a little bit of water to dampen the mixture. Then roll into little balls, and add to top of the completed stew. Put a lid on the pot, turn the heat off, and let them cook nicely by themselves.

There you have a traditional Irish Stew.

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