Oxtail soup with mini parsley dumplings recipe on Best of British Foods

Si and Dave serves up oxtail soup with mini parsley dumplings on their Best of British foods tour.

The Bikers says: “This hearty soup comes with added dumplings, so there’s no need for bread.”

The ingredients are: 1 whole oxtail (around 1.3kg), cut into chunky pieces, 3 tbsp plain flour, flaked sea salt and freshly ground black pepper, 3-4 tbsp sunflower oil, 2 onions, halved and sliced, 2 garlic cloves, finely chopped, 3 carrots, peeled and diced, 2 sticks celery, trimmed and diced, 1 tsp dried thyme, 2 bay leaves, 300ml red wine, 2 litres/3½ pints beef stock, made with 2 beef stock cubes, 2 tbsp tomato purée, 2 tbsp cream sherry, 2 tbsp yeast extract, such as Marmite.

For the mini parsley dumplings: 200g self-raising flour, 100g shredded suet, 3 tbsp finely chopped parsley, ½ tsp flaked sea salt and 150ml cold water.

See how the Bikers prepare their soup in this video: