This recipe looks a bit long - but is really easy - do try it.
Ingredients: - serves two hungry people
A non-stick pan with a lid is useful.
2-3 tablespoons Olive oil, Rapeseed** oil or mixture of both
2 shallots - peeled and chopped
2 - 3 large carrots - sliced (wash well, but no need to peel them)
1 large white potato - peeled and chopped - nice bite size pieces
4 ozs. (110 g) beans - french beans or similar - topped,tailed and chopped into 1/4" - 1/2" pieces,
nice few cloves of garlic (to taste) - peeled and chopped
2 large tomatoes - chopped
1/2pt.(275 ml) vegetable stock
4ozs. (110 g) peas - frozen are fine*
Large squidge of tomato ketchup
Saute the onions, carrots and potatoes in the oil, shake or stir so they dont stick, and
fry until the potato pieces are just beginning to turn golden.
Add the beans and garlic, and saute for a few minutes more.
Add the tomatoes, stirring and saute for a minute or so
Add the stock and ketchup and taste for seasoning - simmer gently with a lid on, for about 15 mins.
In the meantime - make the Dumplings:
2 ozs. (50 g) Self-Raising Flour
1 oz. (25 g) of either vegetarian suet or Trex white vegetable fat
approx. 1 oz. (25 g) cheddar cheese
4 tbls. cold water
In a bowl, cut the fat into the flour and make into 'crumb' mixture with your fingertips.
Season with salt and pepper to taste, and add
1.1/2 tsps. Italian mix or Herbes de Provence (dried)
and the grated cheese.
Add the cold water and mix into a sticky dough ball and place on a floured surface and very gently knead together into a non sticky ball.
Divide the ball into quarters, then again so you have 8 small pieces.
Roll these into 8 small balls and 'pop' on top of your vegetables.
Replace the lid and cook for another approx. 45 mins.
Shake from time to time so the veggies dont stick.
(Test one of the dumplings to make sure they are cooked through :) )
This is really tasty!
* I think the dish looks much nicer, if the peas are cooked separately and added before serving.
**Rapeseed Oil links