Pesto vegetable casserole with parmesan and pinenut dumplings

  INGREDIENTS:

·         1 large onion – diced

·         2 leeks – halved lengthways and then sliced

·         500g carrots – halved lengthways and then sliced 

·         1 400g tin butter beans

·         150g peas (fresh or frozen)

·         750ml vegetable stock

·         175ml White wine

·         3tbsp plain flour

·         150g pesto ( either shop bought or homemade) 

For the dumplings 

·         250g self-raising flour

·         140g butter

·         100g parmesan

·         25g pine nuts

1/ Put the oil in an oven proof casserole dish over a high heat on the hob. Add onions, leeks and carrots and cook for and 15 mins to soften. 

2/ Add the flour and stir it through, cook for a min or so and then add the wine. Cook for another minute or so and then add the stock, beans and peas. Turn the heat down and simmer for about 35mins .

3/ Meanwhile pre heat the oven to 200°c (fan) and  make the dumplings. Cut the butter into small cubes and place in a mixing bowl with the flour. Either rub the butter and flour between your fingertips until it resembles breadcrumbs or use a food processor to get the same effect. Add about 3/4 of the parmesan and mix through the flour mixture. Gradually add 75-125ml water, mixing with a knife until it comes together into a sticky dough. Take a golf ball sixed piece of dough and roll it into a ball shape, dip it into pine nuts so they stick to the top. Repeat with the rest of the dough. 

4/ After the stew has simmered cooked for 35mins stir in the pesto then place the dumplings on top, sprinkle the rest of the parmesan and put into the oven for 25 mins.