Vegetable Stew and Herby Dumplings

Ingredients:

• 2 medium potatoes
• 4 carrots
• 1 large turnip, or a small swede
• 2 leeks
• 2 large onions
• 8 oz (250g) of cooked butterbeans, or a large tin of drained butterbeans (optional)
• 3 tbsp tomato puree
• 1 bay leaf
• 2 pints (1.2 litres) of vegetable stock
• 1 tbsp Engevita Yeast Flakes

• 6oz (175g) self-raising flour
• 3oz (75g) vegetable suet
• 1 tbsp parsley, finely chopped (or 2 tsp mixed herbs)
• good pinch salt and pepper
• water, to mix

1. Peel and wash the vegetables and chop them into 1" pieces.
2. Put all the vegetables into a pan and add the stock, tomato puree and the bay leaf. Bring to the boil and simmer for 10 mins.
3. Add the cooked beans to the stew and cook for a further 10 mins.
4. If the stew needs to be thickened, then add a tablespoon of cornflour - mixed to a smooth paste with a small amount of water - and cook for a few more minutes.
5. To make the dumplings, sieve the flour into a bowl and add the suet, parsley (or herbs), salt and pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp. Lightly flour your hands and roll the dough into eight small balls. Add to the stew and cook for a further 15-20 minutes.
6. Divide the stew between four bowls, sprinkle with Engevita Yeast Flakes. Serve with crusty bread.

   Serves 4