Ingredients:

4 lambs kidneys, cleaned and cut into quarters

Salt and freshly milled black pepper

450g/1lb beef sausages

1 small onion, peeled and chopped

2 leeks, thinly sliced

2 medium carrots, peeled and sliced

15ml/1tbsp plain flour

1-2 fresh bay leaves

450ml/¾pint good stock

10ml/2tsp English mustard powder

1 x 400g can chopped tomatoes

45ml/3tbsp freshly chopped flat-leaf parsley

175g/6oz self-raising flour

75g/3oz butter, cubed

30ml/2tbsp freshly chopped flat-leaf parsley

60ml/4tbsp cold water

Directions:

1. Preheat the oven to Gas mark 3, 170°C, 325°F.

2. Place the kidneys into a small bowl and season.

3. Heat a large non-stick pan under moderate heat and dry fry the sausages for 5-7 minutes.

4. Add the kidneys and cook for 2 minutes until brown. Transfer to a 1.2L/2pint ovenproof casserole dish.

5. Add the vegetables to the frying pan and cook for 3-4 minutes until brown and transfer to the casserole dish.

6. Sprinkle over the flour.

7. Stir in the remaining ingredients, cover and cook in the oven or on the hob for 1½ hours, stirring occasionally.

8. Prepare the dumplings: place the flour, salt and butter in a large bowl, rub the butter into the flour with your fingertips and add the herbs.

9. Stir in enough water to form a smooth dough and shape into 8 evenly-sized dumplings.

10. Cover and set aside.

11. 20 minutes before the end of cooking, remove the stew from the oven, add the dumplings and return to the oven uncovered.

12. Remove the bay leaves before serving.

Bon Appetit!