A generous serving of cider adds a deliciously sharp sweetness to this hearty, comforting stew created by Aimee Ryan of Wallflower Kitchen. The dumplings couldn’t be easier to make and create a wonderfully soft, melt-in-your-mouth topping.
DETAILS
- Serves 4
- Prep: 20 minutes
- Cook: 45 minutes
INGREDIENTS
- 1 tbsp olive oil
- 1 white onion, diced
- 3 garlic cloves, finely chopped
- 1 leek, sliced
- 2 carrots, peeled and cut into chunks
- 1 tsp dried mixed herbs
- 1 tbsp tomato purée (paste)
- 1 x 400g/14oz can of butter beans,
- drained and rinsed
- 1 x 400g/14oz can of flageolet
- beans, drained and rinsed
- 250ml/9fl oz (1 cup) dry (hard) cider
- 200ml/7fl oz (scant 1 cup) vegetable stock
- 1 large handful kale, washed
- and roughly chopped
- sea salt and ground black pepper
- For the dumplings
- 130g/4½oz (1 cup) self-raising
- (self-rising) flour
- 1 tsp dried mixed herbs
- 1 tbsp English mustard
- 75g/2½oz (5 tbsp) vegetable shortening
METHOD
- Heat the oil in a large oven-safe casserole dish over a medium heat and fry the onion, garlic, leek and carrots for 5 minutes until softening.
- Stir in the herbs, tomato purée, both types of beans, the cider and stock. Simmer for 15 minutes, then stir in the kale and simmer for a further 5 minutes. Meanwhile, preheat the oven to 150ºC fan/170ºC/ 325ºF/gas 3.
- Prepare the dumplings by adding all the ingredients to a small bowl and whisking with a fork until it starts to become dough-like. Once it is coming together, use your hands to knead it and roll it into a long sausage shape. Use a sharp knife to cut the dough into 12 equal pieces. Roll the pieces into balls.
- Turn off the hob and place the dumplings on top of the stew. Transfer the pan to the oven and cook, uncovered, for another 20 minutes until the dumplings are lightly golden and the liquid has reduced slightly. Season to taste and serve.
Recipe adapted from Great British Vegan by Aimee Ryan of Wallflower Kitchen (White Lion Publishing, £20). Photography by Jamie Orlando Smith.