3 each of parsnips, carrot
and celery sticks, cut into
large chunks
1 celeriac, chopped
2 onions, chopped
5 cloves garlic, chopped
1 glass red wine
2 tbsp each of soy sauce and
tomato purée
575 ml (1 pt) vegetable stock
3 bay leaves
125 g (4 oz) SR flour
60 g (2 oz) each of vegetable 
suet and Green’s of 
Glastonbury Double 
Gloucester, grated
1 small bunch each of 
parsley, rosemary and thyme, chopped
2 tbsp cornflour

In a covered pan, fry vegetables and garlic in three tbsp olive oil until starting to brown. Add wine and reduce by half. 

Add soy sauce, tomato purée, stock and bay leaves and cook for five minutes.

In a bowl, mix flour, suet, cheese, parsley and a little salt and pepper together with enough water to bind. 

Divide mix into eight balls. Mix cornflour with a little water and add to vegetable stew with rosemary and thyme. Stir.

Place dumplings in stew, cover and cook for further 20 minutes, until dumplings are fluffy and cooked through.

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