When it comes to favourite family recipes, this one always hits the mark - and is one of my most requested dishes over the winter months.

It's simple, wholesome fare .... a very basic but intensely comforting lamb stew smothered with light-as-a-feather parsley dumplings. Just try and resist going back for seconds.

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Maxi's lamb stew with parsley dumplings

Ingredients:

For the dumplings:

Here's how:

In a large, heavy-based stewing pot, brown your lamb in batches to seal. Remove and set aside.  

Add a little olive oil and add garlic, bay leaves, diced onion, celery and carrot. Saute until onion is translucent. Add chicken stock and lamb. Reduce heat to simmer for about 1 hour, checking every 15 minutes or so.

Season with soy sauce to taste. Add a good splash or two, to add depth of flavour. You can also remove any bones from the chops at this stage. Now add your peas and parsley. 

Meanwhile,  sift flour into a bowl and rub in your butter. Add salt and finely chopped parsley, then milk. You want a wettish, scone-like consistency that holds, but drops off a spoon.

Drop tablespoons full of your dumpling mix onto your stew and then cover with a lid at low heat for about 20 minutes.

Remove lid and serve. Enjoy!