Winter Casserole with Herb Dumplings

  • 2-Potatoes.
  • 2-Carrots.
  • 1-small Fennel bulb.
  • 1-small Swede
  • 2-Courgettes
  • 2-Leeks.
  • 50g/2oz tbsp Butter/Margarine.
  • 2-tsp Plain Flour.
  • 425g/15oz Can Butter Beans.
  • 2-tbsp Tomato Puree.
  • 1-Cinnamon stick.
  • 2-tsp Ground Coriander.
  • 1/2tsp Ground Ginger
  • 2-Bay leaves.
  • Salt and Black Pepper .


  • 200g/7oz Plain Flour.
  • 115g/4oz Vegetable Suet.
  • 1-tsp Dried Thyme.
  • 1-tsp Salt.
  • 120ml/4floz Milk.
  1. Cut all the vegetables into even,bite size chunks,then fry gently in the butter for 10 minutes.
  2. Stir in the flour then the liquor (from the can of butter beans),the stock,tomato puree,spices,bay leaves and seasoning.Bring to the boil,stirring.
  3. Cover and simmer for 10 minutes then add the beans and cook for a further 5 minutes.
  4. Meanwhile, to make the dumplings,simply mix the flour,suet,thyme and salt to a firm but moist dough with the milk and knead with your hands until it is smooth.
  5. Divide the dough into 12 pieces,rolling each one ball with your fingers.Uncover the simmering stew and then add the dumplings,allowing space between each one for expansion.
  6. Replace the lid and cook on a gentle simmer for a further 15 mins.Do notpeek-or you will let out the steam.-Do not over cook the dumplings or they will break up.Remove Cinnamon stick and Bay Leaves before serving - STEAMING HOT.