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WINTER VEGGIE STEW WITH WHOLESOME LUMPY DUMPLINGS, (Serves 6) For the dumplings: 50g butter, softened 125g self-raising flour 40g Cheddar, crumbled 1 tbsp thyme leaves For the stew: 3tbsp olive oil 1 large onion, roughly diced 2 celery sticks, roughly diced 3tbsp plain flour 1tbsp Marmite 1/2tbsp tomato puree 2L hot vegetable stock 3 carrots, peeled and chopped into chunky pieces 4 parsnips, peeled and chopped into chunky pieces 1/2 head swede, peeled and chopped into chunky pieces 3 small sweet potatoes, peeled and chopped into chunky pieces 2-3 rosemary sprigs, plus extra, chopped, to sprinkle 1 bouquet garni (available from good supermarkets) 150g orzo pasta (available from good supermarkets) 80g pack of cooked chestnuts, roughly chopped Salt and freshly ground black pepper Start by making the dumplings. Rub the butter into the flour and mix with the Cheddar and thyme. Add just enough cold water to bring the mixture together to a soft dough and divide into five to six small dumplings.

Preheat the oven to 190C/fan 170C/gas 6. Heat oil in a large casserole dish and fry the onion and celery over a low heat for 10 minutes until soft and translucent. Add the flour into the pan, whisking constantly to make a roux. Add in the Marmite and tomato puree followed by the stock, a glug at a time, whisking all the while to make a smooth base to the stew. Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni to the dish and bring to a boil. Cook the stew, with the lid off, for five to seven minutes. The vegetables should be cooking nicely but still have a bite to them.

Rinse the orzo pasta well, in a sieve, and then pour into the casserole along with the chestnuts. Season well and place the dump- lings on top of the casserole. Sprinkle over a little chopped rosemary and bake in the oven, with the lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked, and the vegetables are tender.

MACARONI, LEEK & PARSLEY CHEESE, (Serves 4-6) 300g macaroni 500g leeks, trimmed and cut into 1-2cm crescents 50g unsalted butter 50g plain flour 600ml semi-skimmed milk 100g British mature Cheddar, grated 3tbsp roughly chopped flat leaf parsley 2tbsp golden breadcrumbs Salt and freshly ground black pepper Preheat the oven to 200C/fan 180C/gas 6. Cook the pasta in a pan of boiling water for three to four minutes before adding the leeks to the pot and continuing to cook for a further five minutes. Drain the pasta and leeks and set aside.

Meanwhile, make the white sauce. Melt the butter in a medium pan and stir in the flour. Cook for one minute until thick, then, off the heat, gradually whisk in the milk, keeping the mixture smooth. Return the pan to the heat and stir constantly until thickened. Simmer for two minutes, remove from the heat, and add 75g of the Cheddar, the pasta and leeks. Stir through the parsley and season well before spooning into a 2L ovenproof dish.

Sprinkle the breadcrumbs and remaining cheese over the pasta and cook in the oven for 15-20 minutes, until the top is crisp and golden, and the sauce is gently bubbling.

RICH LENTIL BOLOGNESE, (Serves 4) 2tbsp olive oil 1 large onion, finely diced 2 carrots, peeled and diced into1/2cm pieces 2 celery sticks, diced into 1/2cm pieces 1/2tbsp fresh or dried oregano, finely chopped 3-4 rosemary sprigs 3-4 thyme sprigs 1 garlic clove, crushed 200ml full-bodied red wine 400g tin green lentils, rinsed and drained 2 x 400g tins chopped tomatoes 1tbsp tomato puree 2tsp sugar 1 bay leaf 360g dried spaghetti (or other pasta of your choice) Salt and freshly ground black pepper Grated Parmesan, to serve (optional) Basil leaves, to serve Heat the olive oil in a large saucepan over a low heat and add in the onion along with a pinch of salt and splash of water, then sweat for 10 minutes until really soft. Stir through the carrots, celery and oregano.

Tie the rosemary and thyme stems together with kitchen string and add to the pot. Continue to cook, over a low heat, for a further 15 minutes. Stir through the garlic and soften for a further minute before pouring in the red wine. Simmer until the liquid has reduced by half, one to two minutes.

Next, tip in the lentils, chopped tomatoes, tomato puree and sugar. Season well and bring the pot to a boil. Nestle in the bay leaf and reduce to a simmer. Cook, uncovered, for 20 minutes, stirring occasionally, until the sauce has thickened slightly. Meanwhile, bring a large pan of salted water to the boil and cook the pasta for six to eight minutes until “al dente”, then drain.

Remove the herb bundle from the sauce and pour the Bolognese over the drained pasta and toss to coat it well. Serve with Parmesan (if using) and basil leaves scattered over.