It has become winter here. All of a sudden, overnight on Sunday just past, it has become winter. We seem to have run out of seasons and are down to just two: winter (which is wet: containing mists and drips, slithers and chills but isn't particularly cold) and summer (which was short and absolutely sweltering).

Yesterday, there seemed like nothing better to do than make the house smell warm and full of food. I made bread, a big loaf for us and a miniature one for my father, and while is was proving went back to the farm and gave Copper his dinner. My father even managed to call and say thank you, which is almost unheard of.

And then, I made Minted Lamb Stew with Herby Dumplings, the recipe for which is below. It was delicious, succulent, and earned me extra kisses for the husband who declared the figure sat next to him on the sofa as "a single unit of best chef". I did well. Feeds four.

For the stew:

• half a leg of lamb
  
• 5 large carrots
  
• a red onion
  
• 3 pints water
  
• 5th jar mint sauce
  
• 6 garlic cloves
  
• 3 tbsp gravy browning
  
• 3 tsp arrowroot
  

Bone out the leg of lamb and place in a stock pot with the water. Simmer on low for 3 hours and discard the bone. Pour stock into a large casserole dish and whisk in the gravy browning

Cube the lamb. Fry the pieces off in olive oil and transfer to the casserole dish.

Add the mint sauce

Place the casserole in a warm oven (150 degrees C, Gas Mark 5) for an hour or so.

Cut the carrots into uneven trapezoid chunks. Fry using the pan the lamb was in, add the diced onion and saute gentle. Caramelize with a big knob of butter until glossy.

Remove casserole dish from the oven, add garlic cloves whole and onion, carrots and frying pan juices. Stir and add salt and pepper.

Put casserole back in oven for an hour-ish and turn up the temperature to 170.

Mix the arrowroot with a small amount of water and stir into the casserole to thicken.

For the dumplings:

• 200g plain flour
  
• salt and pepper
  
• 200g suet
  
• 4 tsp mixed herbs (I use a combination of rosemary and basil)
  
• Water to mix
  

Mix the ingredients into a thick soft dough and coat you hands with flour to stop them sticking. Divide into 8 even sized dumplings.

Place the dumplings on the stew and with the casserole lid half-off, place in the hot oven for another 30-40 mins.

Serve with buttered kale and cold cider.