- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 200g baby carrots, scrubbed, trimmed and halved if large
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 leeks, cut into thick slices
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
- 3 garlic cloves, crushed
- 3 tbsp plain flour
- 400ml vegetable stock
- 2 courgettes, cut into large chunks
The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…
- 2 x 400g cans butter or cannellini beans, drained and rinsed
- 1 bay leaf
- 4 thyme, rosemary or tarragon sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 200ml crème fraîche
- 1 tbsp wholegrain mustard
- 200g broad beans or peas
- 200g spinach
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
- ½ small bunch of parsley, finely chopped, plus extra to serve
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
For the dumplings
Set the slow cooker to low. Heat 1 tbsp of the oil in a frying pan and fry the carrots for 5 mins until just golden, then tip into the slow cooker.
Heat the remaining oil in the pan and fry the leeks with a pinch of salt for 5 mins until soft. Add the garlic and stir in the flour. Gradually add the stock, stirring, until the flour has dissolved and there are no lumps. Bring to the boil, then tip into the slow cooker. Add the courgettes, beans and herbs, topping up with water to cover the veg, if needed. Cover and cook for 4 hrs.
To make the dumplings, tip the flour into a bowl and stir in the suet or butter until evenly distributed. Add the cheese, parsley, ½ tsp cracked black pepper and a pinch of salt. Mix in 3-4 tbsp cold water with your hands to make a soft, slightly sticky dough (add a little more water if needed). Divide into six and roll into balls.
Add the crème fraîche, mustard, broad beans or peas and spinach to the slow cooker and turn it to high. Arrange the dumplings over the stew, cover and cook for 1-2 hrs more until firm and doubled in size. Scatter with parsley and serve. Will keep for up to three days in the fridge or in the freezer for up to three months.
Chop the veg into chunksMake sure the veg is cut into chunks, not small pieces, so it doesn’t turn mushy.
Halve itThis recipe is easily halved for small slow cookers.