One-pot wonder

BANGERS AND DUMPLINGS

This one-pot dish is perfect for breakfast, lunch or dinner.

Ingredients

(serves 4)

6 fat pork or beef bangers

1 tin (400 g) tomato and onion mix

A pinch sugar

A pinch dry mixed herbs

½ cup light beer or stock

FOR THE DUMPLINGS

50 g butter

1 cup flour

½ cup grated cheese 3 tablespoons Greek yoghurt a sprig of rosemary (optional), chopped

Here’s how

1 Slowly fry the bangers till deep brown in a deep cast iron skillet that has a lid. Add a little bit of water to the pan at the start rather than adding extra oil. Once the bangers start releasing their own fat, it will grease the pan enough to stop the bangers from burning. 2 Stir in the butter, tomatoes, sugar, herbs and beer, and simmer slowly while making the dumplings.

3 Grate the butter into the flour and then mix in the cheese, yoghurt and rosemary until it looks like scone dough and can easily be handled. Flatten the dough and use a glass to cut circles – you can also cut it into squares with a knife. Arrange the pieces of dough on top of the sausage mix in the pan.

4 Place the pan over a few coals and pack some on the lid as well. Bake for 20 minutes or until the dumplings are done.

Drive & Camp says Boerewors, spicy chill or even chicken or sausages all work well in this dish. Feel free to use your favourite type.