Spring Stew with Herby Dumplings

Ingredients

• 1 large carrot, chopped
• 2 stalks celery, chopped
• 1 white onion, diced
• 1 small courgette, chopped
• 1 white onion, finely diced
• 2-3 cloves garlic, finely chopped
• 1 leek, sliced
• 1 tin (400 g) cannellini beans
• 750 ml vegetable stock
• 1 tablespoon cornflour and 2 tablespoons water, mixed together into a thin paste
• bunch of asparagus (woody ends removed), chopped into bite-size pieces
• squeeze of lemon, to serve

For the dumplings

• 200 g plain flour
• 100 g vegetable suet
• salt and pepper
• cold water
• 1 teaspoon dried oregano
• 2 teaspoon dried basil
• fresh parsley, finely chopped

Method

Sauté the onion, celery and carrot in a non-stick pan with a little oil for 5 minutes. Then add the garlic, leek and cannellini beans and cook for a further 3 minutes.

Add the vegetable stock to the pan and thicken with the cornflour slurry. Leave to simmer while you prepare the herby dumplings.

Combine the flour, vegetable suet, fresh and dried herbs, seasoning and cold water until you have a ball of dough. Knead for 3-4 minutes, divide into 8-10 balls and add to the stew.

Add the asparagus and place a lid onto the pan so the dumplings and asparagus can steam. Simmer for 15-20 minutes or until the dumplings are cooked all the way through. Serve with extra seasoning (to taste) and a squeeze of lemon.