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serves 6
1 tbsp olive oil
350g shallots, peeled
2 leeks, thickly sliced
½ swede, chopped into chunks
2 parsnips, quartered
350g Chantenay carrots
175g pearl barley
225ml white wine
1l vegetable stock
1 bay leaf
3 sprigs thyme
small bunch parsley, finely chopped
For the dumplings
100g self-raising flour
50g unsalted butter
50g mature cheddar cheese, grated
2 tsp finely chopped fresh rosemary
1 tsp fresh thyme leaves
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