Beef stew, kale and cheddar dumplings

For the dumplings:

1. Heat 140g of butter in a pan and add the chopped kale. Cook for four minutes until soft. Take off the heat.

2. Put the kale, cold grated butter, flour, cheese, parsley and a pinch of salt and pepper into a bowl and mix. Add a tablespoon of cold water to bind. Roll into balls 2.5-inch thick and set aside.

For the stew:

1. In a pan, heat the olive oil and add the beef. Brown the beef for three minutes. Lower the heat and add the onion and garlic and cook out for three minutes. Add the flour and tomato purée and cook out for five minutes.

2. Add the red wine and reduce by half by simmering briskly. Add the beef stock, water, thyme and cook out at a low simmer for one hour. After an hour, add the potatoes, carrots and dumplings. Cook out for another hour and fifteen minutes. Leave to stand for 25 minutes before serving. Garnish with chopped parsley.