Vegetable stew with cheddar dumplings

This vegetarian twist on a classic stew has it all: cheesy dumplings, a creamy sauce and lots of veg. For a hearty and wholesome meal that’s guaranteed to put a smile on your face at the end of a long day, look no further.

SERVES 6 PREP 20 mins COOK 6 hrs EASY V ❄

2 tbsp olive oil

200g baby carrots, trimmed

and halved if large

3 leeks, cut into thick slices

3 garlic cloves, crushed

3 tbsp plain lour

400ml vegetable stock 2 courgettes, cut into large chunks 2 x 400g cans butter or cannellini

beans, drained and rinsed

1 bay leaf

4 thyme, rosemary or

tarragon sprigs

200ml crème fraîche

1 tbsp wholegrain mustard 200g broad beans or peas 200g spinach

½ small bunch of parsley, inely

chopped, plus extra to serve For the dumplings

100g self-raising lour

50g vegetarian suet or cold

butter, grated

100g mature cheddar

½ small bunch of parsley,

inely chopped

1 Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan over a medium heat and fry the carrots for 5 mins until just golden, then tip into the slow cooker.

2 Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.

3 To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, 1/2 tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.

4 Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve.

Will keep for up to three days in the fridge or in the freezer for up to three months.

GOOD TO KNOW calcium • folate • ibre • vit c • iron • 3 of 5-a-day

PER SERVING 554 kcals • fat 33g • saturates 17g • carbs 40g • sugars 6g • ibre 13g • protein 18g • salt 0.9g