Halloween mince with thyme dough balls

This is the perfect recipe for dreich late October nights. What could be better after a night of guising than to come inside for a hot and tasty onepot meal with minimal washing-up?

Serves four hungry guisers

1-2 tbsp extra virgin olive oil 1 large onion, finely chopped 800g best beef mince 2 heaped tbsp HP brown sauce 1 litre boiling water 2 carrots, cut into small cubes 2 parsnips, cut into small cubes 1 small turnip (preferably white) cut into small cubes 100g self-raising flour 1 sprig of thyme, dried in a moderate oven for 5 minutes 25g unsalted butter, chilled 25g suet (preferably Atora) salt and freshly ground white pepper

1 Preheat the oven to 180C/gas Mark 4.

2 Heat the olive oil in a large heavy based casserole dish. When it’s hot, add the onion and fry until soft and golden. Increase the heat and add the mince. Cook until browned, stirring regularly to stop it sticking. Season with salt, pepper and HP brown sauce.

3 Add the boiling water and stir to release all the lovely caramelised bits that are stuck to the casserole dish. Add the carrots, parsnips and turnip, then cover with a lid and transfer to the preheated oven. Cook for 1½2 hours until the mince is tender and the vegetables are soft. Alternatively, you can simmer over a low heat for about 2 hours.

4 Meanwhile, make the dough balls. Sieve the flour into a large mixing bowl. Crumble in the dried thyme leaves and add the salt. Coarsely grate the butter on top and add the suet.

5 Rub all the ingredients together with your fingertips until they resemble coarse breadcrumbs. Add enough cold water to bind until the mixture forms a dough. It should be the texture of a soft scone mixture.

6 Divide the mixture in half, then in half again and in half again to make 8 portions. Roll in the palm of your hand to form even balls.

7 Carefully remove the lid from the casserole dish. Stir the mince and adjust the seasoning. Gently place the dough balls evenly on top of the mince, leaving enough space between each to allow them to swell up. Replace the lid and cook over a low heat for 15-20 minutes until the dough balls are lovely, light and fluffy.