Instructions: Wash the sage leaves, pick off the stalks and chop them finely. Peel and finely chop the onions and puth them in a bowl with the sage., breadcrumbs and a seasoning of salt and pepper. Add the egg, lightly beaten, and with floured hands make about 14 balls. Add the dumplings to the hot dripping round the roast, about 35 minutes before the end of the cooking time, or gently fry in shallow fat for 10 minutes on each side.

Note: A change from boiled dumplings made with flour and suet, these appetizing sage and onion-flavoured dumplings are light in texture made with breadcrumbs and an egg, and can be roasted round the roast, or fried in shallow fat.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.