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Mixed vegetables make this vegetarian casserole dish. Serves 4 to 6.

Ingredients

Casserole

• 2 oz butter

• 2 medium onions, peeled and sliced

• 2 cloves garlic, peeled and crushed

• 2 oz plain flour

• 1 pint vegetable stock

• ¼ pint white wine

• 2 medium parsnips, cut into ¼ inch slices

• 3 large carrots, cut into ¼ inch slices

• 2 sticks celery, cut into ¼ inch slices

• 8 oz tinned red kidney beans (drained)

• 8 oz button mushrooms, wiped

• ½ teaspoon dried mixed herbs

• Salt and pepper

Dumplings

• 4 oz self-rising flour

• 1 oz butter, softened

• 2 oz cheddar cheese, grated

• 1 level teaspoon dried mustard powder

• Cold water

Method

1. Set the oven to 350F or mark 4.

2. Melt the butter in a large pan, add the onions and garlic and cook gently until soft.

3. Stir in the flour and cook for 2 to 3 minutes.

4. Remove from heat and stir in the stock and wine.

5. Add all the remaining ingredients, season, and transfer to a large casserole dish.

6. Cover and cook in the oven for 1 hour.

7. Make the dumplings: put the flour into a bowl, rub in the butter, and stir in the cheese and mustard and enough cold water to make a soft, but not sticky dough. Divide into about 10 balls, drop into the casserole, and continue cooking, covered, for a further 20 to 30 minutes.

8. Serve hot.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.