Instructions: Wipe the pieces of meat and cut away excess fat, then dip them in the seasoned flour. Put a layer of meat in the bottom of a large saucepan, followed by some onion, carrot, leek and potato and season with salt and pepper. Then put in some more meat and continue layering the ingredients until everything is in.

Sprinkle in the pearl barley followed by approx 1.25 liters of hot water and bring to simmering point (if you dont make the dumplings you wont need as much water). Spoon off any scum that rises to the surface, then cover the pan with a tight-fitting lid and leave to simmer over a low heat for about 2 hours. About 15 minutes before the end of the cooking time, make the dumplings. Mix the flour, salt, pepper and parsley in a bowl. Then mix in the suet - but it mustnt be rubbed in. Add just enough cold water to make a fairly stiff but elastic dough that leaves the bowl cleanly. Shape into 8 dumplings. When the stew is ready remove the meat and vegetables with a slotted spoon onto a large warm serving dish, cover with foil and keep warm.

Season the liquid to taste, then bring to a brisk boil. Put the dumplings in, cover and cook for 20-25 minutes, making sure they dont come off the boil.

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