Servings:

serves 4-6

Level of difficulty:

Easy

Ingredients

1 rabbit
1 cupful of pulses (any combination of split peas, lentils, pearl barley, etc)
2 large carrots
1 swede
1 turnip
1 large onion
1 horseradish
1 large parsnip
1 fennel
1 stock cube
1 tin of baked beans (my grandmother's addition)
1 tbsp medium curry powder (my mother's addition)
salt and pepper to taste

for dumplings:
suet
plain flour
water

Method

cook pulses in plenty of boiling water for at least an hour.

Dice all vegetables and rabbit meat and add to the pot along with the stock cube, curry powder, salt and pepper.

Cook for a further two hours stirring regularly.

Add tin of beans as you are preparing the dumplings, which cook for approx twenty minutes until fluffy.

I remember coming in from school football matches, having a bath in my great-grandmother's old tin bath in front of the fire (they had no bathroom at the time) and being served a bowl of this at the ktichen table. Delicious, hearty and wonderfully warming!