Prep time: 10 minutes
Cook time: 30 minutes
Serves: 3-4

FOR THE STEW

2 T olive oil
6 pork and fennel sausages
200g bacon, diced
1 onion, peeled and chopped
3 cloves garlic, peeled and chopped
1 carrot, peeled and sliced
1 T chili flakes
2 T tomato paste
½ c chicken stock
2 cans beans of your choice (butter beans, cannellini beans, kidney beans, black beans are all good) 
1 can chopped tomatoes
Salt and pepper to taste
Fresh parsley to serve

FOR THE DAMPER

3 c self-raising flour
1 t salt
60g butter (plus extra for cooking)
½ c milk
½ c water

METHOD

Heat oil in your Ironclad Dutch Oven over a medium-high heat. Add sausages and brown on both sides.
Add bacon to the pot and cook for a further 5 minutes, stirring occasionally.
Add onion, garlic, carrot, chili flakes and tomato paste to the pot. Stir to combine then leave to cook until onion becomes translucent. Pour in stock and stir.
Add beans and tomatoes, season well and stir to combine all ingredients.

Place inverted lid on Ironclad Dutch Oven, reduce heat to low and leave to cook for 30 minutes. While the stew is cooking, make the damper dough. 

Place flour and salt in a bowl. Add cubed butter and using your fingers, rub the butter into the flour until it is well mixed in. Make a well in the center of the mix, pour in the milk and water and mix with a knife until the dough starts to come together. Gently knead the dough together. Pull a handful of dough out, roll into a ball and gently flatten between your palms. Repeat until all dough is used.

Melt some butter in the lid of the pot then place the damper to cook in batches, adding more butter when/if needed. Place the lid directly over heat on bbq or cooktop to maintain cooking temperature. Flip when golden brown and cook on other side. 

By this time the stew should be ready. Serve hot, topped with plenty of fresh parsley and hot damper.