suet

Sweet parsnips work well with pork in this one pot autumnal warmer – it really needs little or no accompaniment

Pork & parsnip cobbler

vegetable oil

pork

onions,

plain flour

celery sticks, finely chopped

ready-to-eat dried apricot

lemon

orange

Cox's apples, peeled and chopped

garlic cloves, crushed

thyme, rosemary and sage

curry powder

½ tsp ground fennel seed

red wine

vegetable stock

parsnip

self-raising flour

shredded suet

chilled butter, grated

parsley

For the filling, heat 2 tablespoons of oil in a large pan and fry the pork in small batches for 4-5 minutes until just browned, then remove with a slotted spoon and set aside. Add the onions to the pan and fry for 5-6 minutes until soft and golden. Return the pork to the pan and sprinkle in the flour. Cook for 1 minute, stirring well.

Add the celery, apricots, lemon and orange zest, apples, garlic, herbs and spices. Pour in the wine and stock and bring to simmering point, then cover and gently cook for 11⁄4 hours or until the pork is tender. Remove from the heat.

Meanwhile, preheat the oven to 200C/Gas 6/fan oven 180C. Peel and cut the parsnips into 2.5cm/1in dice. Put the remaining oil in a roasting tin and put in the oven for 5 minutes until hot. Tip the parsnip chunks into the roasting tin and coat in the hot oil. Roast in the oven for 30 minutes until cooked through and golden brown. Drain and set aside. When the pork is tender, stir in the parsnips. Spoon into a 2 litre/31⁄2 pint ovenproof dish and leave to cool completely.

For the cobbler crust, sift the flour and season. Add the suet, butter and parsley and lightly mix in with a fork. Make a well in the centre, then add the lemon zest and juice and gently bring together to make a soft and pliable dough. If it is too dry, add a little cold water, but don’t knead the dough or it will become tough. Reduce the temperature to 180C/Gas 4/fan oven 160C.

Roll out the dough on a lightly floured surface to about 5mm/1⁄4in thick. Cut the dough into rounds using a 7.5cm/3in pastry cutter. Re-roll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough so that they slightly overlap on top.

Brush the dough with beaten egg and bake in the oven for 45 minutes until the crust is golden.

Bumblebee Apothecary Tallow

100% grass fed, grass finished beef fat

water

salt

Ask butcher to grind beef fat. If this...

Ask butcher to grind beef fat. If this is not an option, grind it in a food processor while it is very cold, or cut it into fine pieces with a knife.

Put ground or cut up beef fat into...

Put ground or cut up beef fat into crockpot.

Add salt and water. For a larger amount...

Add salt and water. For a larger amount of fat, use more salt and water. For a smaller amount, use less.

Turn crockpot to low, and allow beef fat...

Turn crockpot to low, and allow beef fat to render for several hours, stirring occasionally.

When rendering is finished, strain liquid tallow and...

When rendering is finished, strain liquid tallow and water into a large bowl.

Allow tallow and water to cool in refrigerator...

Allow tallow and water to cool in refrigerator or other cold place.

While tallow is cooling, wash crockpot.

When tallow is very firm, remove tallow cake...

When tallow is very firm, remove tallow cake from bowl and discard water.

Scrape bottom of tallow cake to remove discoloration.

Cut tallow cake into quarters and put them...

Cut tallow cake into quarters and put them into clean crockpot.

Add same amount of salt and water.

Turn crockpot to low and bring tallow and...

Turn crockpot to low and bring tallow and water to a simmer.

Allow to simmer for about an hour.

Strain tallow and water into large bowl again.

Allow tallow to cool a second time.

When tallow is solid, remove tallow from bowl...

When tallow is solid, remove tallow from bowl and scrape bottom of tallow cake again to remove any discoloration.

Store tallow in chunks, or melt tallow in...

Store tallow in chunks, or melt tallow in a double boiler and pour into jars for storage, being careful to not get any water into finished tallow.

Feed your fine feathered friends with an easy to make Homemade Wild Bird Suet. Easy to make, you may never buy from the store again.

Homemade Wild Bird Suet

c. rendered fat

c. old-fashioned oats (not instant)

c. chunky peanut butter

c. beef broth

c. sugar

c. raisins/dried cranberries or chopped nuts (optional)

1-1/2 c. wild bird seed

Squares of wax paper (to put between sliced cakes for storage)

In a large pot, combine lard, oatmeal, peanut...

In a large pot, combine lard, oatmeal, peanut butter, broth and sugar, stirring frequently.

Heat to a boil, then reduce to a...

Simmer for 20 mins. or so, or until...

Simmer for 20 mins. or so, or until mixture is the consistency of thick oatmeal.

Stir in raisins and/or nuts.

Remove from heat and stir in bird seed.

Pour into mold and put in freezer, cooling...

Pour into mold and put in freezer, cooling until hardened.

Once hardened, remove suet "brick" from freezer and...

Once hardened, remove suet "brick" from freezer and allow it to soften slightly to ease in cutting.

Store thawed cakes in refrigerator for up to...

Store thawed cakes in refrigerator for up to one week or refreeze with a sheet of wax paper in between.

https://mediavine-res.cloudinary.com/video/upload/se9xdtlmr0ja2dlublrl.mp4

A classic British pudding, with a soft suet crust.

Bacon Roly-Poly (Clanger)

225 g plain flour (plus more for dusting)

g suet

100 g stuffing (pre-made

onion (roughly chopped)

butter

rashers smoked streaky bacon

Salt

black pepper

Cooking oil

Cold water for the dough (approx. 200 milliliters)

To make the suet dough, mix the suet and flour with approximately 200ml of cold water, adding gradually until the dough has the consistency of dumpling mix.

Set the dough aside and melt the butter in a frying pan to sauté the onions. Cook over medium heat for 2-5 minutes until soft, but not coloured. Remove onions from the pan and set aside.

Roll out dough to approx. 15 x 30 cm on a floured sheet of greaseproof paper.

Carefully spread the stuffing over the dough, leaving a 1cm border around the edges. Then place the bacon rashers in a row, lengthwise, slightly overlapping each rasher to cover the stuffing. Finally add the sautéed onions in a thin layer and season with salt and pepper.

Wet the edges of the dough with a little cold water to form a seal and, using the greaseproof paper, roll the pudding tightly but not so it bulges, pushing edges closed as you go.

When secure use tin foil to form a second layer to secure the pudding as it steams.

Steam for 2 hours. If using a stovetop steamer, check the water half way through steaming to make sure the pan doesn’t boil dry.

Remove the pudding from the steamer basket, take off the paper and foil, then transfer to a lightly oiled baking sheet and bake in the oven, preheated to 200C/Gas 6, for 30 minutes or until slightly crispy.

(Alternatively forgo baking and steam for 2 hours 30 minutes in total).

Leave to stand for five minutes before slicing.

Lamb stew made with neck fillet is economical and extremely tasty, the rosemary dumplings add the perfect finish.

Lamb stew

lamb

salt and black pepper

flour

olive oil

baby onions, peeled

carrots,

swede,

milliliters/2fl oz white wine

rosemary

bay leaves

1.25 litres/2 pints lamb stock

125 grams/4½ oz plain flour

65 grams/2½ oz suet

½ tsp baking powder

500 milliliters/18fl oz lamb stock

Try making your mincemeat well in advance of Christmas to give the flavours maximum time to mature

Traditional mincemeat

raisins

currants

brandy

lemon, juice of ½

dark brown sugar

chopped mixed peel

nutmeg,

Bramley apple, peeled and grated

Soak the raisins and currants in the brandy and lemon juice for 1 hr until plumped up, then drain and set the brandy aside. Mix all the ingredients together in the order given, then pour in the brandy when everything else is well mixed. Spoon and press into sterilised jars, to exclude any air (the easiest way to sterilise jars is to run them through a dishwasher on its hottest setting). Cover and leave for at least a fortnight. Will keep in the fridge for up to 6 months.

These traditional suet dumplings are a much-loved British classic. Cooked on top of a stew, they are quick and easy to make (only 4 ingredients!), but always taste unbelievably good.

Traditional British Suet Dumplings (using Atora Suet)

100 g shredded suet (I use

salt (or

These dumplings are designed to be cooked on top of a stew cooked in the oven. You can cook them on top of almost any stew and at any temperature between 140 fan and 200 fan. (Use the oven temperature recommended for the type of stew you are making.)

Make these dumplings approximately 30 minutes before your stew is ready to come out of the oven. (They will need approximately 20 minutes cooking on top of your stew.)

Put the flour, suet and salt in a bowl. Stir to ensure the salt and suet are evenly distributed throughout the flour.

Add just enough cold water to make the mixture come together into a firm dough. (Add a little at a time to ensure the dough does not get too wet. The dough should be firm, but not crumbly or sticky.)

Divide the dough into 16 roughly even sized pieces (it doesn’t have to be perfect!) and roll each piece into a ball with your hands.

Place the dumplings on top of your stew in a single layer and put the lid back on. Cook for 20 minutes, by which time both the stew and the dumplings should be cooked.

Come in from the cold with this comforting steamed pudding of beef, stout and mushrooms. Look for well-marbled braising beef such as chuck steak for this recipe.

Layered beef and mushroom suet pudding

sunflower oil

200 grams/7 ounces button mushrooms, wiped and sliced

tbsp plain flour

sea salt

herbs

grams/1lb 10 ounces well-marbled braising steak,

bay leaf

440 milliliters/15½fl oz stout

300 milliliters/10fl oz beef stock,

tomato purée

tsp caster sugar

325 grams/11½oz self-raising flour

150 grams/5½oz shredded suet

grams/1 ounces bunch fresh parsley, tough stalks removed and leaves finely chopped

tsp fine sea salt

butter,

Top 8 suet recipes from across the web

The most viewed suet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pork & parsnip cobbler

Bumblebee Apothecary Tallow

Homemade Wild Bird Suet

Bacon Roly-Poly (Clanger)

Lamb stew

Traditional mincemeat

Traditional British Suet Dumplings ...

Layered beef and mushroom suet pudd...

Top 8 suet recipes from across the web

The most viewed suet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pork & parsnip cobbler

Bumblebee Apothecary Tallow

Homemade Wild Bird Suet

Bacon Roly-Poly (Clanger)

Lamb stew

Traditional mincemeat

Traditional British Suet Dumplings ...

Layered beef and mushroom suet pudd...

The most viewed suet recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine