Lemon and Thyme Dumplings

Dumplings have a long history dating back to the one-pot cooking days, when a ball of flour and fat plus some flavourings, usually herbs, were dropped into the pot along with the boiling meat or vegetable pottage. Not only did dumplings make the meal go further, but they also added considerable nutritional value and flavour – as would these dumplings to a roast chicken for Sunday lunch, to boiled bacon, and many of the braised beef or lamb dishes. So next time you are making a stew, try the