Heat your oven to 180°C/Fan 160°C/Gas 4. Fill your kettle and boil it. Peel the onions and thickly slice them. Trim and peel the carrots then cut them into 2cm-thick diagonal slices. Quarter the mushrooms. Finely chop the tomato. Peel and grate or crush the garlic. Dissolve the stock cube in 400ml boiling water.

Place a large, heavy-based ovenproof pan or casserole dish on a high heat for 2 mins. Add 1 tbsp olive oil, the beef strips and 5 juniper berries. Fry for 2–3 mins till the beef is browned all over. Lift the beef and berries out of the pan with a slotted spoon and pop into a bowl.

Keep the pan on the heat. Tip in the onions and carrots. Fry for 4–5 mins, stirring often, till the onions are browned on most sides. Add the mushrooms and garlic to the pan and cook for 2 mins. Add the beef and juniper berries back to the pan with the chopped tomato. Cook and stir for 5 mins.

Add 1 tbsp of the flour to the pan and stir to coat the beef and veg. Cook for 1 min. Pour in the beef stock. Cover the pan with a lid and bring to a bubble. Simmer for 10 mins.

While the beef simmers, tip the rest of the flour into a bowl. Add 1 tsp baking powder and a pinch of salt. Grate in half the block of cheddar. Finely chop the parsley stalks and add those. Stir with a fork to mix together.

Crack in the egg. Add 3 tbsp yogurt. Beat together to make a thick, slightly sticky dough. Add more yogurt if you need it to get the right consistency.

Finely shred the kale, discarding any thick cores. If the pan your beef is cooking in isn’t ovenproof, spoon the stew into an ovenproof dish. Taste and adjust the seasoning. Stir in the shredded kale.

Scoop ping pong ball-sized chunks out of the dough and set them on top of the stew, dotting them over the surface. The dumplings won't cover the beef – there should be gaps in between.

Slide the dish into the oven and bake for 20 mins, till the cobbler is golden. Spoon the beef cobbler into 2 shallow bowls. Roughly chop the parsley leaves and scatter over the top to serve.