Name: Root Veg Stew & Dumplings
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Ingredients: 5 carrots; 3 potatoes; 2 onions; ½ swede; 2 parsnips; 100 g pearl barley; 100 g plain flour; 50 g suet; 1 tsp baking powder; 1 tsp dried rosemary; 1 tsp thyme; 500 ml beef stock; 2 tbsp Worcestershire sauce; 5 tbsp water

Root veg stew and dumplings is a lovely warming and filling dinner. No need for meat but you can add some if you want.

5 carrots

3 potatoes

2 onions

½ swede

2 parsnips

100 g pearl barley

100 g plain flour

50 g suet

1 tsp baking powder

1 tsp dried rosemary

1 tsp thyme

500 ml beef stock

2 tbsp Worcestershire sauce

5 tbsp water

Peel and chop all the veg into similar sized chunks.

Put it into a large pot and add the pearl barley and stock.

Cover and bring to the boil and then simmer for 1 hour.

Meanwhile make the herb dumplings.

Mix the plain flour, suet, thyme, rosemary and baking powder together.

Add the water and mix together to make a dough.

Roll into 8 balls and pop on top of the stew. Put the lid back on and cook for a further 30 minutes.