Root vegetable casserole with herb dumplings

Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flameproof, ovenproof casserole dish. Cook the leeks and garlic for 2 minutes then add the parsnips, carrots and rosemary and cook for a further 3 minutes.

Stir in the grains, tomatoes, stock and pesto, then bring to the boil and simmer for 15 minutes.

Meanwhile, stir together the flour, suet, parsley, a pinch of salt and 4–5 tbsp cold water to form a soft dough. With floured hands, roll into 8 balls and place on top of the casserole. Cover then transfer to the oven and bake for 20–25 minutes until the dumplings are puffed and the vegetables are tender.