Pepperpot stew with spillers dumplings

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For the pepperpot stew

  • 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

For the spillers dumplings