Ingredients

• 600g/1lb 5oz stewing beef
• such as shin
• fat and sinew trimmed
• cut into small pieces
• 4 sprigs fresh thyme
• leaves only
• 6 allspice berries
• 1 bay leaf
• 1 garlic clove
• peeled
• finely chopped
• 10cm/4in piece root ginger
• peeled
• very finely sliced
• 1 onion
• peeled
• chopped
• 1.2 litres/2 pints beef stock or water
• mixed with 2 tsp yeast extract
• salt and freshly ground black pepper
• 450g/1lb yam or potato
• peeled
• cut into 3cm/1¼in pieces
• 400g/14oz sweet potato
• peeled
• cut into 4cm/1¾in pieces
• 450g/1lb pumpkin or butternut squash
• peeled
• cut into 4cm/1¾in pieces
• 4 large spring onions
• trimmed
• lightly crushed with the edge of a knife
• 2-4 Scotch bonnet chillies
• finely chopped
• 1 x 400ml/14fl oz can coconut milk
• 1 x 400g/14oz can butter beans
• drained and rinsed
• 150g/5½oz spinach or callaloo
• leaves only
• washed
• shredded
• 150g/5½oz plain flour
• pinch salt
• 4-5 tbsp cold water

Directions

• For the pepperpot stew
• place the stewing beef
• thyme leaves
• allspice
• bay leaf
• garlic
• ginger
• onion and stock into large
• heavy-based
• lidded saucepan. Season
• to taste
• with salt and freshly ground black pepper. Bring the mixture to the boil
• then reduce the heat until the mixture is simmering. Cover and simmer for 20-25 minutes.
• Add the vegetables
• Scotch bonnet chillies
• coconut milk and butter beans to the pan and stir well to combine. Return the mixture to a simmer and continue to cook
• covered
• for a further 15-20 minutes.
• Meanwhile
• for the spillers dumplings
• in a large bowl
• mix together the flour and salt. Add the water
• little by little
• stirring until the mixture comes together as a smooth dough. Set aside.
• After the stew has cooked for 20 minutes
• add the callaloo or spinach
• stir well
• and continue to simmer the mixture for 4-5 minutes.
• Meanwhile
• pinch 20-24 small pieces from the dough and roll each into a ball
• using up all of the dough. Add each dumpling to the pot immediately after rolling it and replace the lid. Continue to simmer the stew and dumplings for 8-10 minutes
• or until the meat and vegetables are tender
• the sauce has thickened and the dumplings are cooked through.