1Preheat the oven to 170°C/150°C fan assisted/Gas mark 3. Add 300ml of boiling water to the mushrooms and leave to rehydrate for 20 minutes
2Cut the brisket into 3cm cubes and season with salt and pepper. Place the skillet over a medium heat and add the olive oil. Fry the beef in batches to brown the sides
3Transfer to the saucepan and add the pancetta, plain flour, garlic, celery, carrots, sundried tomatoes, ginger and mixed herbs, and cook for 2-3 minutes
4Add the mushrooms and soaking liquid, red wine, beef stock, followed by the orange zest and juice, shallots and sugar,Bring to the boil over a medium heat and place in the preheated oven with the lid on for 1 ½ hours
5Prepare the dumplings by combining the flour, suet, chilli powder and flakes, and orange zest. Carefully add the orange juice until it just comes together. Divide the mix into 8 balls and set to one side
6Once the casserole is finished, stir through the spinach. If it is a little dry, loosen the casserole with beef stock. Place the dumplings on the casserole and return to the oven for 20 minutes
7Once cooked remove from the oven and serve immediately.