Jennifer'S Herb Dumplings

Sift flour, baking powder and salt into a bowl.

Rub in the butter with your fingers until crumbly.

Mix in pepper, parsley, onion and thyme (or use basil or rosemary, whatever you fancy).

Beat the egg well in a small bowl, and add. Stir in roughly.

Now add just enough milk to make a sticky dough -- not too wet, not dry, just sticky enough to stick to your fingers.

The soup (or meat stew with a lot of sauce) should be simmering. Drop in dessertspoons of the dough, scraping it out of spoon with a finger, into the soup.

Cover the pot. Simmer 20 minutes. By now the dumplings should be cooked.

Take off the lid, and simmer for a further 5 minutes or so, so that the tops of the dumplings dry a little.

Real comfort food on a cold night!