Brown the mince thoroughly and put into a casserole dish.  Chop the carrots, onion and celery fineley and soften gently in the mince juices for about 5 minutes.  Add to the mince together with the tomato puree and worcestershire sauce.  Stir in about a pint of water, bring to the boil, cover and simmer gently for about an hour.

To make the dumplings chop the leeks finely and blanch in boiling water for 2 minutes.  Drain and set aside.  With scissors, cut the streaky bacon into small pieces and fry until just crisping.  Add the suet, pepper and mustard to the flour and mix well. Stir in the bacon and leeks and then add a little water until the mixture binds together into a sticky dough.  Roll into a tube shape and slice into 8 dumplings.  These need to cook on top of the mince for about 20 minutes in a hot oven until golden brown