Veggie stew with Camembert dumplings

A warming stew for these spring days where it doesn't quite feel like spring.

I made this after a chilly walk where there was abundant wild garlic to be picked, perfect for this stew. If you want to add some crispy to the top of your dumplings, cook the stew and dumplings in the oven (180C fan) for 30 mins instead of the slow cooker .

Ingredients

Serves 4

Veg Stew Ingredients

1 Leek

2 courgettes

1 carrot

200ml veg stock

3 cloves garlic (or a bunch of wild garlic leaves if you can forage them)

2 tbsp plain flour

1 can Butter beans

1 tbsp dried mixed herbs

100g Kale

1 tbsp wholegrain mustard

100g frozen peas

100 ml crème fraiche

Camembert Ingredients

50 g self raising flour

25g suet

25g cheddar

25g Camembert

1 Tbsp chopped parsley

Directions

1. Add all the stew ingredients except the peas and crème fraiche. Cook on low for 6 hrs

2. Mix the dumpling ingredients with a splash of cold water to create a wet dough. Divide the dough into 4 equally sized balls.

3. Turn up the slow cooker to high. Stir in the frozen peas and crème fraiche. Season to taste with salt and pepper. pop the dumpling balls on top and re-close the lid. Cook for 1 hrs on high or until the dumplings are firm.