Being from North East UK, it is a well known fact that in the North East it is quite cold during the year, well I say cold might I say cooler than the southern counterpart.
I want to share a dish recipe that I have grown up with, which is cheap satisfying and extremely filling leaving you feeling sleeping and satisfied the dish is called mince and dumplings.
What is mince.
We call mince meat that has been minced up, I believe some might call it shredded meat and to make it more confusing we have two mince meat, a savoury and sweet, but lets just concentrate on the savoury and I will cover the sweet closer to christmas.
Ingredients
450 g of either minced beef or pork or a mix of the two.
1 onion.
500 ml Gravy granuals or a gravy mix for a roast dinner, using browning and flour etc.
Hot water.
For the dumplings
100 g of Self raising flour
50 g of suet or grated frozen butter or lard (shortening) 
5 table spoons of water.
Method
Heat a large frying pan with a little oil, roughly chop one onion and fry it to soften the onions, next add the mince to the pan until brown, remove and set aside in a oven proof dish.
Make up a gravy and pour it over the mince and onions and stir well adding a little salt and pepper to the mixture.
Cook in the oven on 200 C for around 30 minutes, about five minutes before start making your dumplings.
To make the dumplings.
To make dumplings you have to have a fat content, so suet is the best you can use for them, which would be a beef suet, however if you cannot get it you can use butter or Lard, frozen and grated.
Add a tiny little water at a time and stir until you get a firm but pliable dough.
Remove mince mixture from the oven and with floured hands break off pieces of the dough and roll into balls. Add them to the mince mixture and put back in the oven. Leave for up to 30 minutes until golden brown and remove.
Serve with mashed potatoes and cabbage and enjoy. Eat with an elasticated waist line.
Note.
It is extremely important you use self raising flour for the dumpling recipe, however if you have all purpose flour add a teaspoon of banking powder to the mix.