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    Pea & parsnip stew with bacon dumplings

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    Pea & parsnip stew with bacon dumplings

    • Preparation time: 15 minutes
    • Cooking time: 35 minutes
    • Total time: 50 minutes

    Serves: 4

    Ingredients

    4 rashers smoked streaky bacon, chopped
    2 onions, chopped
    2 tsp cumin seeds
    28g pack coriander, stalks and leaves separated, roughly chopped
    1½ x 500ml packs Cooks’ Ingredients Vegetable Stock, plus extra if needed
    800g parsnips, peeled and cut into small dice
    25g vegetable suet
    50g self-raising flour
    250g frozen peas 

    Method

    1. Heat a dry large nonstick saucepan or flameproof casserole and fry the bacon gently for about 5 minutes until lightly crisped. Lift out of the pan, add the onion with a pinch of salt and fry for 3 minutes. Stir in the cumin seeds and coriander stalks for a further 1 minute. Add the stock and parsnips to the pan. Bring to a simmer and cook for 10 minutes until the parsnips are tender.

    2. Combine the suet, flour and crisped bacon in a small bowl with 2 tbsp water. Season. Mix to a slightly sticky dough, adding a dash more water if necessary. Divide the dumpling mixture into 4 and roll each into a ball.

    3. Stir the peas and almost all the coriander leaves into the stew. Season. Add more stock if needed. Place the dumplings on top and cover with a lid. Cook for about 15 minutes, or until the dumplings are cooked through, then serve sprinkled with extra coriander.

    Cook’s tip To give the stew a slightly richer, more indulgent flavour, stir in a couple of tablespoons of crème fraîche with the peas.
     

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