Christmas leftovers stew with bread sauce dumplings

Method

1. Add the oil and butter to a flameproof casserole dish over a low-medium heat. Add the onions and cook for 15 minutes, stirring occasionally, until tender and very soft. Meanwhile, cut the leftover turkey, pigs in blankets or ham and root veg into bite-size chunks and set aside.
2. Add the garlic to the pan, cook for 1 minute, then stir in the flour and paprika, allowing it to toast a little. Increase the heat and pour in the wine, let it bubble and reduce for 5 minutes then tip in the tomatoes, crushing them with a wooden spoon. Fill the tomato tin with water and add this too. Leave to simmer for 5 minutes then add the chopped leftovers along with the mustard, thyme and chilli. Season with a pinch of salt and pepper, then leave to simmer over a low heat while you prepare the dumplings.
3. Heat the oven to 170°C fan/gas 5. Put the flour in a bowl then use your fingertips to rub in the butter until it resembles breadcrumbs. Stir in the bread sauce and thyme leaves, adding enough of the milk to bring it together into a dough (depending on the consistency of your bread sauce, you may not need all the milk). Use floured hands to gently divide the mixture into 8 equal pieces and roll into balls. Sit the dumplings on top of the stew, then cover and bake for 12-15 minutes until puffed up. Remove the lid and return to the oven for about 10 minutes until golden.
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