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Vegetable Stew with Herby Dumplings

Serves 6: Prep time 40 mins: cook time 1 hour 30 mins


1 tbsp Rapeseed Oil

350g Shallot, peeled

2 Leeks, sliced

1/2 Swede, cut into chunks

2 Parsnips, quartered

350g Carrots

175g Pearl Barley

225ml White Wine

1 lt Vegetable Stock

1 Bay Leaf

3 Sprigs Thyme

1 Small Bunch Parsley, finely chopped

For the Dumplings

100g Self Raising Flour

50g Unsalted Butter

50g Wooky Hole Cheddar, grated

2 tsp finely chopped fresh rosemary

1 tsp fresh thyme leaves


1/ Heat oil in a large casserole dish. Add shallots and cook for 5-6 mins until starting to soften and brown. Add leeks for 2 mins, then stir in swede, parsnips and carrots.

2/ Pour in barley and wine, cook until wine has reduced by half. Add stock, bay, thyme, parsley and seasoning. Cover pan, bring to the boil, then simmer for 45 mins until barley and veg are tender. Stir occasionally to stop it catching.

3/ Meanwhile, make the dumplings. Heat oven to 200C/180C fan/gas 6. Rub flour and butter together to form breadcrumbs. Add remaining ingredients and mix well. Sprinkle over 2 tbsp water, mix to form a soft dough. Divide into six and roll into balls. Dot on top of stew and transfer to oven. Cook, uncovered, for 20-25 mins until dumplings are golden.

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