Root veg stew and dumplings is a lovely warming and filling dinner. No need for meat but you can add some if you want.
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.
Servings 1