Step 1

Soak the butter beans in cold water for 24 hours before they are needed. You can use canned beans but dried beans give a much better flavour.

Step 2

On the evening of cooking the dish, first make the dumpling. Put the flour and baking powder in a bowl and add the onion, oil and seasoning.

Step 3

Add enough water to make a soft dough, shape into a fat oval, then wrap in clingfilm and leave to chill in the fridge for at least 30 minutes.

Step 4

Preheat the oven to 120C/250F/Gas ½. Wash and drain the barley and drain the soaked butter beans.

Step 5

Grease a large heavy casserole dish or a heavy pot with the goose fat or sunflower oil (do not use olive oil) and place the beef in the middle of the dish.

Step 6

Position the dumpling, beans, barley and potatoes around the beef, then pour in boiling water to cover everything. Season with salt and freshly ground black pepper and cover with a tightly-fitting lid. Place on a low shelf in the oven and leave to cook overnight.

Step 7

In the morning, check there is enough liquid in the pot - there’s usually enough to leave the dish cooking as it is, but if it looks dry, add a little water. The dish will be ready by lunchtime. If you want a darker colour, you could turn the oven heat up a couple of hours before you eat it.