Vegetable stew with herb dumplings

Method

1. Melt the butter in a large saucepan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the leek, carrots and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened. Stir in the flour, then gradually stir in the stock or water. Add the drained pulses and thyme, cover, and simmer for 20 minutes.
2. Meanwhile, make the dumplings. Mix together the flour, suet and thyme, and season to taste. Add about 125ml cold water to form a soft, slightly sticky dough – add a touch more water if it seems a little dry.
3. Drop large spoonfuls of the dough into the simmering stew, pushing them in so they’re just poking out – you should end up with 12 dumplings. Cover again and simmer for a further 20 minutes, until the dumplings are risen and no longer sticky. Serve with seasonal greens.