Step 2

Add the potatoes and coconut milk and continue cooking for 15 minutes.

Step 3

Make the spinner dumplings. Mix the flour with the water and a pinch of salt until you have a soft, smooth dough that is no longer sticky — add a splash more water or a dusting of flour as needed. Let it rest for 5 minutes. Pinch off tablespoon-sized pieces and roll each one between your palms into a slim cigar shape about 6cm long.

Step 4

Add the dumplings to the pot. Stir and cook on a rolling boil for 15 more minutes until dumplings are cooked through. Taste and adjust seasoning.

Step 5

If you are using salt beef or salted pigtail, de-salt it first: cut it into 5cm (2-inch) pieces, cover with water in a deep pot, boil for 20 minutes, then drain and rinse and repeat once more. This tenderises the meat and draws out most of the curing salt. Drain the soaked beans and put them in a large pot with the meat, carrot, onion, red pepper, garlic, thyme, allspice, the chopped scallion tops and black pepper. Cover with 2 litres (8.5 cups) of water and bring to the boil. Skim off any froth that rises to the surface and discard it. Turn the heat down to a gentle boil and cook uncovered for 1 hour 15 minutes, until the beans are very tender and starting to fall apart.