Pork Belly Casserole with Dumplings

Peel and slice the carrots into 1/2 inch rounds, and thinly slice your leek.

Cut the pork belly into 1/2 inch slices. Heat 2 tbsp of oil and 1/2 tsp of salt in a large frying pan and add the meat. Cook over high heat for 6 mins, until browned all over, stirring often to prevent sticking. Use a slotted spoon to transfer the meat to a large pot.

Add both the carrots and leeks directly to the frying pan you cooked your pork belly in, and fry for 3 mins. In the meantime, add the stock pot, chopped tomatoes, chipotle ketchup and water to the pot with the pork in. Drain your mixed beans and add them to the pork as well, then add in the carrots and leeks, bring to a boil, reduce heat and simmer for 20 mins.

Meanwhile chop the cabbage in half through the root. Discard the tough root and the tough stalks and thinly slice half of it. Put 5 tbsp of water into the large frying pan, and add the sliced cabbage, 1/2 tsp of salt, a few grinds of black pepper and the mango chutney. Cover and simmer very gently for 25 mins. Tip: The finer the cabbage is chopped, the quicker it will cook and the less tough it will be to chew.

While all that bubbles, cut the cold butter into the self rising flour in a bowl until it resembles breadcrumbs. Add 1/2 tsp of salt and few grinds of black pepper. Add enough cold water (start with 1/3 cup, then add 1 tablespoon more at a time if needed) to make a thick, sticky dough. Spoon out a tablespoon of the dumpling dough and add to the casserole, repeating seven more times to make eight dumplings in all. Cover the pot and leave to cook for the remaining time - about 10 mins.