PORK & APPLE STEW WITH PARSLEY & THYME DUMPLINGS

This healthy family supper has dumplings that soak up all the flavours of cider, mustard and a hint of apple, and it’s three of your five-a-day

FOR THE STEW

1tbsp rapeseed oil

2 onions, halved and sliced 3 celery sticks, thickly sliced 2 bay leaves

1tbsp picked thyme leaves 500g lean pork fillet, cut into large chunks

2 tsp English mustard powder 4 large garlic cloves, grated 2tbsp spelt flour

4tbsp cider vinegar 800ml bouillon or chicken stock

1 Granny Smith apple, peeled, cored and cut into chunks 2 leeks, thickly sliced 4 carrots, cut into chunks

FOR THE DUMPLINGS

140g spelt flour

1tsp baking powder

1tsp English mustard powder 2tbsp finely chopped flat-leaf parsley

1tbsp picked thyme leaves, plus a few sprigs to garnish 2tbsp bio yogurt

2tbsp rapeseed oil

Heat the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and thyme, and fry for about 8 mins until softened. Add the pork and

PREP: 25 MINS COOK: 1 HR AND 35 MINS SERVES 4

cook for a few mins until it changes colour, but it doesn’t need to brown as you don’t want to overcook it.

Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to prevent any lumps forming.

Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender. When the stew is nearly cooked, heat the oven to 190C/170C fan/gas 5. To make the dumplings, tip the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine. Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before serving.