1.    Empty the Irish stew into a small saucepan with the water.

2.    To make dumplings, sift the flour and salt together into a bowl and stir in the suet and parsley or mixed herbs.

3.    Add sufficient cold water to form a soft, elastic dough.

4.    Divide into 4 pieces, then roll them into balls with floured hands.

5.    Gradually heat the stew, add the dumplings, cover the saucepan with a tight fitting lid and simmer on a low heat for 15-20 minutes or until the dumplings are firm, light and fluffy. If the heat is too high, the casserole will stick and burn on the base of the pan.

 

Never leave uncooked dumplings standing, cook immediately for best results. Canned meat is a great source of nutrients such as iron and zinc.