Hearty vegetable stew with dumplings

• butter↗25g g

  plus a little extra

• chestnut mushrooms↗300g g

  halved

• leek↗1

  roughly chopped

• large carrots↗2

  thickly sliced at an angle

• garlic cloves↗2

  finely chopped

• dried thyme↗1 tsp
• plain flour↗1 tbsp
• vegetable stock↗300ml ml
• can cream of mushroom soup400g g
• large handful of parsley↗

  chopped

• mash

  to serve

• self-raising flour↗150g g

  plus extra for dusting

• vegetable suet↗70g g

Step-by-step instructions

1. 1

   Melt the butter in a deep flameproof casserole over a medium-high heat and fry the mushrooms for 3-4 mins until starting to brown. Reduce the heat to medium and tip in the leeks and carrots, adding another knob of butter if the pan looks dry. Cook for 5 mins until the veg starts to soften, then add the garlic, thyme and a large pinch each of salt and freshly ground black pepper. Cook for 3-4 mins more to combine.

2. 2

   Stir in the flour, then pour in the stock and stir until combined. Pour in the mushroom soup, stir and bring to a simmer over a low heat. Check for seasoning, then simmer for another 10 mins while you make the dumplings.

3. 3

   Tip the flour into a bowl with ½ tsp salt. Stir in the suet, then make a well in the centre. Add 3 tbsp cold water and mix until a dough forms, adding a little more water if needed until the dough is firm but pliable. Divide into eight equal pieces and roll each one into a ball on a lightly floured surface. Arrange in an even layer on top of the stew, cover and cook for 20 mins, stirring occasionally. Remove the lid for the last 5 mins of cooking time. Stir in the parsley and serve with mash.