Tom Kerridge cooks slow cooked beef and ale stew with dumplings on Food and Drink Great British Dishes.

Tom says: “This most traditional of slow-cooked British classics is a corker of a one-pot winter warmer.”

The Ingredients are: 2 cloves, ¼ cinnamon stick, 2 star anise, plain flour, for dusting, 1 tbsp salt, 1kg braising beef (ideally boneless short rib), cut into large pieces, 3-4 tbsp vegetable oil, 4 carrots, chopped, 2 onions, cut into quarters, 4 celery stalks, trimmed, cut in half, 3 large Bramley apples, cored and diced, 700ml ale, 1.5 litres/2½ pints chicken stock, 1 bunch rosemary, tied together with cook’s string and 5 bay leaves.

For the dumplings: 115g fresh white breadcrumbs, 115g beef suet, 115g self-raising flour, pinch salt, 2 tbsp chopped fresh flatleaf parsley leaves,1 free-range egg, beaten, 2 tbsp milk and rapeseed oil or melted butter, for glazing.