Animal fats are incredibly versatile ingredients to keep on hand, but does it make more sense to reach for suet or lard? Here ...

I had a soup with dumplings the other day and it was such a treat. When I was a child, my mum always made them to "stretch" a stew. I vaguely recall she'd use suet, but these days that's probably ...

Suet is used in traditional boiled ... It is also used to make soft-textured pastry, dumplings, haggis, mincemeat, Christmas pudding, and a rendered fat called tallow. Grate coarsely before ...

The early dumpling, or dumplin, was made from a combination of suet, flour, salt, milk, and butter. Pinning down the dumpling ...

My grandmother used to make the most delicious dumplings on top of stews and I know she used suet (which doesn’t seem available these days). I don’t have her recipe but do you have one with ...

Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix together the flour, suet and sage in a large mixing bowl. Season with salt and ...