- A 350g bag of new potatoes
- 2 carrots
- 1 onion
- A stick of celery
- 1 garlic clove
- A handful of sage, leaves only
- A 250g pack of beef mince
- A 150g pot of plain flour
- 1 summer cabbage
- Sea salt and freshly ground pepper
- 1 tbsp + 1 tsp olive oil
- 300ml boiling water
- A couple of pans with lids
- Large frying pan with a lid
- Measuring jug
- Colander
- Bowl
- Masher
- 1.
Peel the potatoes and halve any larger ones so they’re all roughly the same size. Simmer in a pan of salted boiling water for 20 mins or till soft.
- 2.
Trim, peel and finely chop the carrots and onion. Finely chop the celery and garlic. Finely slice the sage leaves.
- 3.
Warm 1 tbsp oil in a large frying pan over a medium heat. Fry the mince for 5 mins to brown it all over. Stir often. Add the chopped veg and sage. Season. Turn the heat down slightly and cook gently for 5 mins. Stir often.
- 4.
Pour 300ml boiling water into the frying pan. Cover and simmer for 20 mins till the mince sauce is thick. Stir now and then.
- 5.
Meanwhile, drain the cooked potatoes and tip into a bowl. Mash well. Set aside to cool for at least 10 mins. Once cool, tip in the flour and season. Use your hands to form it into a dough.
- 6.
Roll the potato dough into sausages, then cut on an angle into rough 2 cm thick dumplings. Bring a pan of water to the boil. Drop the dumplings in batches into the hot water. Simmer for 3-4 mins till they float to the surface. Transfer them to the mince pan with a slotted spoon.
- 7.
Gently stir the dumplings to coat with the sauce. Taste and adjust the seasoning if you think it needs it. Cover and set aside to keep warm.
- 8.
Shred the cabbage. Warm 1 tsp oil and 1 tbsp water in a pan over a medium heat. Cook the cabbage for 4-5 mins till softened. Serve the mince and potato dumplings with the cabbage.