Pork & Barley Stew with dumplings

For the stew;
A knob of Butter
300g/1.5 cups pork (diced)
200ml/ 3/4 cup cider
4 large handfuls of barley
2 turnips (peeled and cut into chunks)
1 stick of celery (quartered and sliced)
1 leek (quartered and sliced)
A handful of kale
2 tsp black mustard seeds
1 sprig of rosemary (finely chopped)
Salt and Pepper (to taste)

For the dumplings (known as apples to the Saxons)
50g/1 tablespoon suet
100g/ 1/2 cups flour
100ml/ 1/2 cup cold water

Directions:

Melt the butter in a large cooking pot. Add the pork and cook until nicely browning

Add the rest of the ingredients and add enough water to just cover everything.

Bring to the boil and simmer uncovered. Don’t let the stew run dry, add a drop more water if necessary.

While that’s cooking, mix together the suet and flour and season with salt & pepper. Slowly add the water, while mixing with your hands, until it all comes together.

Divide the dough into 4 and press firmly into balls. When the stew has been on for about 90 minutes, carefully drop the dumplings into the stew and simmer for a further 20 minutes.