Ingredients (serves 4)
200g broad beans
200g runner beans
2 large courgettes
200g peas
2 large onions
1 fennel bulb
150g mangetout
3 cloves of garlic
200mls good vegetable stock
50mls double cream
1 glass of white wine
Juice of one lemon
Cooking oil
200g self-raising flour
100g butter cut in pieces
75g mature cheddar, finely grated
3tbsp finely chopped parsley
Salt and pepper
Method
Start by frying the sliced onion and garlic in some oil in a casserole dish. When the onion is translucent, add the sliced courgettes and fennel and cook for about 10 minutes. Then add the broad beans, runner beans, peas, mangetout vegetable stock, wine, cream, the juice of one lemon and seasoning. Turn the heat down and cook for 10 minutes.
Meanwhile, make the dumplings by rubbing the flour and butter together to form breadcrumbs. Then add the grated cheddar and parsley and a touch of water making a soft dough. Divide into little balls and carefully dot on top of the stew. Put the stew in the oven for about 20 minutes until the dumplings are golden brown.
