Mutton stew   
A solid and warming stew for winter days, which gets better each time it's reheated.

2 - 3lbs of breast of mutton
Carrots
Celery
Potatoes
½ lemon
1 pint good lamb stock
Thyme
Mixed herbs, black pepper
Suet & self-raising flour

Separate the meat from the fat where possible (this is going to take time!). Cut the meat into chunks and throw into a casserole; put the scrap meat, bones and connective tissue aside for making stock. Add 2 rough-chopped carrots, and 2 chopped sticks of celery, along with a large handful of thyme. Put in the lamb stock, and top up with hot water till the liquid is just visible. Add a dozen whole peppercorns, some mixed herbs and a little salt. Bring to a lively boil and skim off any froth. Add the juice of half a lemon (to taste), and adjust seasoning.

Cover and simmer for 1½ - 2 hours, then leave to cool completely - overnight if possible. Take off most of the fat from the surface. Slice potatoes and lay over the top, sprinkle with sea salt, fresh ground black pepper and mixed herbs. Cover, and put in oven preheated at 150°C for 1 hour. Uncover the casserole for the last half hour to crisp the potatoes nicely.

Make the dumpling mix, and divide into 1 - 1½ inch lumps. Lay half the potato slices aside on the top of the stew, pop in mini-dumplings; turn oven up to 180°C, and give it 15 - 20 minutes with the lid off. Serve with mashed potato, broccoli & brussels sprouts.