MY LEFTOVER SUNDAY ROAST DUMPLINGS

Makes 20 dumplings For the dough

l 250g (9oz) plain flour, plus extra

l 180ml (6fl oz) just-boiled water

l 2tbsp vegetable oil

l 150ml (5fl oz) water

For the filling

200g (7oz) leftover Sunday roast (approx. 150g/5½oz meat and 50g/1¾oz vegetables is ideal)

l 50g (1¾oz) baby spinach

l 50g (1¾oz) mature hard goat’s cheese or Parmesan cheese, finely grated Spring onions, sliced at an angle to serve (optional)

Sriracha hot sauce, soy or chilli sauce (optional)

lllTip the flour into a bowl and make a well in the centre. Pour in the just-boiled water and stir to form a crumbly, lumpy dough. Knead until it comes together into a ball. If the dough is very dry add 1tbsp extra water. Transfer the dough to a floured work surface and knead for 5 minutes, until it’s smooth and springs back when touched. Roll in a little flour and put in a freezer bag. Seal and leave at room temperature for 15 minutes.

Finely chop the leftover roast and spinach and mix with the grated cheese.

Dust the work surface and a large plate with flour. Divide the dough into quarters. Roll one into a long rectangle about 5cm wide and 3mm thick. Place a heaped teaspoon of the filling 2.5cm from the end and fold the end over to cover the filling. Press down firmly, making sure to press out any air pockets. Use a biscuit cutter to cut out a halfmoon shape and trim the excess pastry. Place the dumpling on the plate dusted with flour. Repeat to use up the dough.

Heat the oil in a non-stick pan until smoking hot, then add the dumplings in batches. Lower the heat and cook for 2 minutes, or until the bases are golden. Carefully add the 150ml water, cover and cook for 8 minutes, until it evaporates.

Serve these as they are, or garnished with spring onion and a sauce on the side.

If you don’t have a thermometer for the Rice Pudding recipe, you can check if your honeycomb syrup is