True Love



Makes: 24 Prep Time: 45 mins


500 g lamb leg chops 2 sprigs rosemary

Salt and pepper

2 T Worcesters­hire sauce 1 cup beef stock

500 g bread flour mix

1 T oil

2 onions, sliced

2 beetroot, roughly grated

½ cup brown sugar


1. In a pressure cooker, place the lamb, rosemary, salt, pepper, Worcesters­hire sauce and stock, close lid tightly, and cook for 30-45 minutes. Remove from heat and leave to cool before opening. 2. In a bowl, prepare the ready-mix bread flour according to instructio­ns on packet. Once the dough has risen, place in small square ramekins and leave to rise again for 2-5 minutes. Place ramekins in pot with a little water, close and steam for about 10 minutes until cooked. Add more water to the pot, a little at a time, when needed. Remove and leave to cool before slicing the square bread.

3. In a frying pan, add a little oil, onions and beetroot and fry for about 3 minutes. Add sugar and fry until the onions are slightly caramelise­d but with liquid.

4. To assemble, place dumpling slices and top them with pounded meat, caramelise­d onion and beetroot. Serve garnished with chives.

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