Penguin Anniversary Edition: The Return Of The Naked Chef
By Jamie Oliver
Mary's Saturday soup & dumplings
Not Too Tricky
serves 6
About the recipe
Mary is the mother of my mate Kevin and her Saturday soup is famous in east London. It’s great comfort food that originates from the West Indies. There are tales behind its name but basically it’s a chunky, robust soup that is supposed to use up any leftover vegetables. Who cares where its name comes from – it’s bloody tasty, even on a Monday, and that’s all that matters! I’ve changed Mary’s recipe to suit my taste – I’ll probably get a slap for it, but that’s cooking and you can do what you like!
Recipe From
Ingredients
DUMPLINGS
4 heaped tablespoons self-raising flour
4 heaped tablespoons cornmeal (if unavailable use plain flour)
50g unsalted butter (at room temperature)
SOUP
700g stewing lamb or beef, diced
olive oil
1 medium onion, peeled and finely sliced
1 medium carrot, roughly chopped
2 tablespoons coriander seeds
2 handfuls of fresh thyme, leaves picked
2 large sweet potatoes, peeled and chopped into chunks
450g butternut squash or pumpkin, peeled, deseeded and chopped into chunks
450g white yam, peeled and chopped into chunks
1 litre chicken stock
1 × 400m tin of light coconut milk
250g okra
2–3 fresh red chillies, deseeded and chopped
Method
Find the recipe!
For the full recipe, head to page 86 of The Return of the Naked Chef.
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