For the Casserole:

1 onion, sliced

2 cloves garlic, crushed

1 carrot, scrubbed and chopped

1 medium parsnip, scrubbed and cubed

1 small swede, peeled and cubed

1 small turnip, peeled and cubed

100g Jerusalem artichoke, well scrubbed and quartered (optional)

100g chestnut mushrooms, halved

1 tsp dried thyme

1 tbsp fresh parsley, chopped

900ml pints vegetable stock

1 tsp Marmite or other yeast extract

salt and freshly ground black pepper

For the Dumplings:

175g self-raising wholewheat flour

50g vegetable suet

½ tsp salt

½ tsp dried sage or 1 tsp fresh sage

1 tsp dried mustard

2 tbsp milk