Justin Woods, head chef at The Castle Green Hotel, Kendal, and Greenhouse restaurant

Does chef have a recipe for a traditional savoury suet pudding with a contemporary twist?

Marcus Edwards, Sedbergh

Suet puddings have been a bit of a mainstay in British cookery for generations and are currently enjoying a bit of a revival. For the pastry, mix together 285g self raising flour, 125g suet, 1 tsp baking powder and 1 tsp chopped rosemary. Slowly add cold water until you have a slightly sticky dough, you will need about 225ml of water. Season the dough with salt and pepper. For the filling, sauté chopped 4 chopped shallots with 3 cloves of crushed garlic in 25ml vegetable oil. Remove from heat. In a large bowl, mix 1 tbsp plain flour with 1 tbsp chopped rosemary, add 500g diced lamb shoulder and 3 lamb kidneys, halved, cores removed and diced. Add 25ml vegetable oil to your frying pan, then add the lamb and kidney in batches to cook to a light brown colour all over. Add all the lamb, kidneys, shallots and garlic back to the pan, add 150ml red wine, reduce by half, add 150 beef stock, then add some locally picked wild garlic leaves and flowers, about 100g should be enough. Line your basin with the pastry, add your lamb and wild garlic mix, cover and steam for about 2 and a half hours, making sure your steaming pan doesn’t boil dry. Allow to rest for 5 minutes and then serve with some extra gravy.