Red Bean Stew

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1 red onion, sliced

2 celery stalks, chopped

8oz (200g) carrots, chopped

8oz (200g) potatoes, chopped

8oz (200g) courgettes or broccoli, sliced

4 tomatoes, peeled and chopped (or a tin of chopped tomatoes)

4oz (100g) red lentils

14oz (or 1 tin) red kidneys bean (cooked)

1.5 pints (850ml) vegetable stock

For the dumplings:

4oz (100g) plain flour

2 tsps baking powder

1 tsp paprika

1 tsp mixed herbs

1 oz (28g) vegetable suet

Fry onion and celery in 1 tbsp vegetable oil for 3-4 minutes. Add stock, carrots and potatoes. Bring to the boil and cook for 5 minutes. Stir in courgettes/broccoli, tomatoes, lentils, beans, 1 tsp paprika or chilli powder, salt and pepper. Bring to boil again, cover and cook whilst making the dumplings.

To make the dumplings, sift the flour into a bowl and mix in the paprika, baking powder and half a teaspoon of salt. Add the suet and herbs. Bind together with 7 tbsps water to make a sticky dough. Divide into eight portions and roll each into a ball.

Stir the stew and place the dumplings in the top so they are just covered. Cover the pan and keep simmering for 15 minutes to cook the dumplings.

Serves 4