The ultimate crowdpleaser

Often, when you're least expecting a dish to impress you, it grabs you by the throat and knocks you off your socks! That's what happened when I first tried this ridiculously simple goulash recipe.

At a glance, the ingredients list looks like it could be the basis of any old stew recipe, but what marks this dish out (and sends my friends and loved ones barmy), is the drop dead gorgeous flavour of the smoked paprika.

If I'm cooking for someone for the first time and it's cold outside, I always make this recipe as I know it will never let me down. People always ask for seconds and best of all, if I'm making it just for me, it lasts for days... and only gets better with age.

Though the recipe makes just 8 dumplings I suggest tripling the quantities as people usually want at least 6 each! You can also dump all the ingredients in a slow cooker and let it do its thing.

It's fragrant, spicy, hearty, nourishing goodness - like a massive hug in a bowl!

Veggie Goulash
(serves 4)

4 tbsp olive oil
8 baby onions or 1 large onion, peeled and chopped
8 garlic cloves, peeled and chopped
2 carrots, chopped into fat half moons
2 celery sticks, sliced
500g potatoes, cubed
1 tsp smoked paprika (or to taste)
can chopped tomatoes
salt and pepper to taste
Tabasco, to taste

For the dumplings:
75g self-raising flour
1/2 tsp salt
50g vegetable suet
5-6 tbsp water

1. Heat the oil in a large saucepan, add the onions, garlic, carrot and potatoes and cook over a medium heat, stirring, for 10 mins. Throw in the paprika, stir, and cook for 1 min.

2. Stir in the tomatoes, stock and salt and pepper. Bring it to the boil, then reduce the heat, cover and simmer gently for 20 mins. Add Tabasco to taste at this point.

3. Make the dumplings. Sift the flour and salt into a bowl and stir in the suet, plus pepper to taste. Working quickly and lightly, gradually mix in enough of the water (or as much as needed) until the mixture forms a soft dough. It might be sticky but don't worry, that's normal. Divide into 8 equal pieces and roll into balls.

4.Carefully arrange the dumplings in the stew, leaving gaps between them, then cover and simmer until they've doubled in size and are light and fluffy (about 15 mins).