Last night was so cold, we reverted back to a winter classic: boiled chicken & dumplings.
Mix together 1 cup/135 g self-raising flour, a generous pinch of salt and freshly ground pepper, plus optionally, a spoonful of grated hard cheese like a parmesan or manchego. In a separate bowl, beat 2 eggs with 1/4 cup/60 ml buttermilk. Stir together the wet and dry ingredients; the consistency should be a thick goo. When your chicken and vegetables are cooked and the stock is seasoned to you liking, bring stock to a rapid boil. Use two tablespoons to form golf-ball sized dollops, and drop into the boiling broth. Repeat with remaining batter, creating a dumpling cover over its entire top. Reduce heat, cover, and gently boil for 15-20 min. Serve with boiled carrots, and other vegetables of choice.