A hearty stew full of yummy flavours for a winter's evening.
You can add dumplings in the last 30 minutes of cooking if desired. Mix 4 tablespoons self raising flour, 150g butter, parsley and a tiny bit of the vegetable stock. Cream the butter and flour together then gradually add the stock. Make sure your hands are clean and roll into balls. Submerge the dumplings so that the tops are just above the stew.