Beef & Red Pea Stew with Thyme Spinner Dumplings - Ainsley Harriott

Ingredients

• 2 tbsp sunflower oil
• 1 large onion, finely chopped
• 1-2 scotch bonnet chillis, deseeded and finely chopped
• 2 garlic cloves, grated
• 1 tsp allspice
• 2 tsp thyme leaves, plus extra for the dumplings
• 50g pancetta or smoked bacon lardons
• 800g beef steak, cut into 2cm cubes
• 2 tbsp tomato puree
• 300ml beef stock
• 500ml passata
• 250ml coconut cream
• 2 bay leaves
• 2 x 400g cans of kidney beans (or soaked and precooked fresh kidney beans)
• 250g pumpkin, peeled and chopped into 2cm chunks
• 100g cornmeal
• 100g plain flour
• ½ tsp baking powder
• salt and freshly ground black pepper
• 2 spring onions, trimmed, finely sliced
• West Indian hot sauce, to serve