(Dumplings)
100 g self-raising flour
50 g butter room temperature, cut in pieces
50 g mature cheddar, grated
3 Tbsp finely chopped parsley
(Casserole)
3 Tbsp light olive oil
8 shallots peeled and cut in half lengthways
250 g small new potatoes, cut in half
3 peeled garlic cloves, cut in half lengthways
200 g baby carrots, cleaned leave whole
2 to 3 fennel bulbs (+-500g), cut into 8 wedges
600 ml vegetable stock
300 g fruity white wine
pinch of muscovado sugar
1/2 tsp light soy sauce
200 g green beans, cut in half
250 g chestnut mushrooms, cut in half if large
200 g baby courgettes, cut in 4 chunks
or 2 cut into sticks
2 tsp cornflour
1/2 fresh red chilli, seeded and finely chopped
1 Tbsp snipped chives
1 Tbsp chopped parsley