Vegetable roll

Method

Combine flour, baking powder and salt in a large bowl, then rub in the suet until the mixture resembles breadcrumbs. Add cold water gradually and mix to form a soft, elastic dough. Roll out the dough on a floured surface into a rectangle about 5mm thick. Mix the diced carrots, swede, turnip, onion, parsley and black pepper together and spread evenly over the dough, leaving a 2cm border. Roll up tightly from the long side, sealing the edge with a little water. Wrap the roll loosely in greaseproof paper and foil, allowing room for expansion. Steam for 2 to 2.5 hours in a large pan of simmering water, keeping the water topped up. Unwrap carefully and serve hot, sliced, with a meat gravy or vegetable stock.