BBC Food - Recipes - Lamb stew with port, porcini and herby dumplings

Ingredients

• 5 tbsp vegetable oil
• 75g/2¾oz unsalted butter
• 900g/2lb lamb neck, cut into 2cm/¾in cubes
• 200g/7oz bacon lardons (preferably oak smoked)
• 1 bunch spring onions , chopped (white and green part)
• 2 garlic cloves , chopped
• 5 fresh sage leaves, chopped
• 500g/1lb 2oz shop-prepared butternut squash and sweet potato mix
• 25g/1oz sun-dried tomatoes , chopped
• 4 tbsp plain flour
• 50g/1¾oz dried porcini mushrooms , chopped
• 2 tbsp plum or cherry jam
• 1 bay leaf
• few shakes of Worcestershire sauce
• 250ml/9fl oz port
• 500ml/18fl oz beef stock
• 1 tbsp English mustard powder
• 4 tbsp freshly chopped flatleaf parsley , to serve
• salt and black pepper
• 150g/5½oz self-raising flour
• 75g/2¾oz shredded beef or vegetable suet
• small handful fresh thyme leaves
• 1 medium free-range egg