SERVES 4

A new favourite hearty winter warmer from Leon!

INGREDIENTS

2-3 tbsp extra-virgin olive oil

125g chestnut mushrooms

2 sticks of celery

1 onion 

1 carrot

200ml golden ale

450ml veg stock

500g celeriac

2 bay leaves

thyme

150g cooked chestnuts

400g cannellini beans

50g kale

Salt & pepper

DUMPLINGS

Flat leaf parsley

100g veg suet

200g plain flour

1 tsp baking powder

salt & peper

150ml cold water

Heat 2 tablespoons of the oil in a wide, ovenproof pan over a medium heat. When hot, add the mushrooms and sauté for 5 minutes until they have softened and are browning. Remove from the pan and set aside. Add a splash more oil and add the celery, onion and carrot. Soften gently for 15 minutes, stirring often - turn down the heat if they start to brown too quickly. Add the ale and simmer for 1-2 minutes, then add the stock, celeriac, bay leaves, thyme and a generous amount of sat and pepper. Bring to a gentle boil, then cover with a lid and simmer for 15 minutes. 

Heat the oven to 200c.

Meanwhile, start the dumplings. Mix together the parsley, vegetable suet, flour, baking powder and a generous pinch of salt and pepper. Slowly add the water, using just enough to give you a soft, slightly sticky dough - don’t work the dough too much, or  the dumplings will be rough. Bring together with your hands, then divide into 16 small balls - they will look very small but will puff up during cooking. 

Add the chestnuts to the stew along with the cooked mushrooms, cannellini beans and kale. Stir well to combine. Add a splash of hot water if the stew looks at all dry. Replace the lid and cook for 5 minutes, then remove the lid, taste the stew and add more salt and pepper if need. 

Arrange the dumplings on top of the stew, nestled between the vegetables. Put the lid back on and bake in the over for 10 minutes, then remove the lid and return to the oven for a final 10-15 minutes until the dumplings are golden brown on top. Serve immediately.