Pepperpot stew with spillers dumplings recipe
 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces4 sprigs fresh thyme, leaves only6 allspice berries1 bay leaf1 garlic clove, peeled, finely chopped10cm/4in piece root ginger, peeled, very finely sliced1 onion, peeled, chopped1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extractsalt and freshly ground black pepper450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces4 large spring onions, trimmed, lightly crushed with the edge of a knife2-4 Scotch bonnet chillies, finely chopped1 x 400ml/14fl oz can coconut milk1 x 400g/14oz can butter beans, drained and rinsed150g/5½oz spinach or callaloo, leaves only, washed, shredded 600g/1lb 5oz stewing beef, such as shin, fat and sinew trimmed, cut into small pieces 4 sprigs fresh thyme, leaves only 6 allspice berries 1 bay leaf 1 garlic clove, peeled, finely chopped 10cm/4in piece root ginger, peeled, very finely sliced 1 onion, peeled, chopped 1.2 litres/2 pints beef stock or water, mixed with 2 tsp yeast extract salt and freshly ground black pepper 450g/1lb yam or potato, peeled, cut into 3cm/1¼in pieces 400g/14oz sweet potato, peeled, cut into 4cm/1¾in pieces 450g/1lb pumpkin or butternut squash, peeled, cut into 4cm/1¾in pieces 4 large spring onions, trimmed, lightly crushed with the edge of a knife 2-4 Scotch bonnet chillies, finely chopped 1 x 400ml/14fl oz can coconut milk 1 x 400g/14oz can butter beans, drained and rinsed 150g/5½oz spinach or callaloo, leaves only, washed, shredded 150g/5½oz plain flourpinch salt4-5 tbsp cold water 150g/5½oz plain flour pinch salt 4-5 tbsp cold water Method For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes.Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside.After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes.Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. For the pepperpot stew, place the stewing beef, thyme leaves, allspice, bay leaf, garlic, ginger, onion and stock into large, heavy-based, lidded saucepan. Season, to taste, with salt and freshly ground black pepper. Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Add the vegetables, Scotch bonnet chillies, coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook, covered, for a further 15-20 minutes. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. Meanwhile, for the spillers dumplings, in a large bowl, mix together the flour and salt. Add the water, little by little, stirring until the mixture comes together as a smooth dough. Set aside. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. After the stew has cooked for 20 minutes, add the callaloo or spinach, stir well, and continue to simmer the mixture for 4-5 minutes. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through. Meanwhile, pinch 20-24 small pieces from the dough and roll each into a ball, using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes, or until the meat and vegetables are tender, the sauce has thickened and the dumplings are cooked through.