Ainsley Harriott served up a hearty beef and red pea stew with thyme spinner dumplings on Ainsley’s Food We Love.

The ingredients are; 2 tbsp sunflower oil, 1 large onion, finely chopped, 1-2 scotch bonnet chillies, deseeded and finely chopped, 2 garlic cloves, crushed, 1 tsp allspice, 2 tsp thyme leaves, plus an extra pinch, 50g pancetta or smoked bacon lardons, 800g beef steak, cut into 2cm cubes, 2 tbsp tomato puree, 300ml beef stock, 500ml passata, 250ml coconut cream, 2 bal leaves, 2x 400g cans of kidney beans, 250g pumpkin, peeled and chopped into 2cm chunks and 100g cornmeal, 100g plain flour, 1/2 tsp baking powder, salt and freshly ground black pepper, 2 spring onions, trimmed, finely sliced and West Indian hot sauce, to serve.

See Ainsley’s recipes in his book titled: Ainsley Harriott’s Friends & Family Cookbook: Over 200 Reasons to Eat In available from Amazon now.