Name: Leek & Dumpling Casserole
Prep time: 40 min
Cook time: 60 min
Yield: 4 servings
Ingredients: 100g aduki beans, soaked overnight; 50g butter; 1 onion, chopped; 2 cloves garlic, crushed; 500g leeks, trimmed and sliced; 1 carrot, diced; 225g mushrooms, sliced; 1 tbsp paprika; pinch cayenne pepper; 2 tbsp wholemeal flour; 250ml vegetable stock; 1 tbsp soy sauce; 1 tbsp tomato purée; 500g tomatoes, chopped; salt; black pepper; parsley, chopped; 100g self-raising flour; 25g butter; 50g Cheddar, grated; 3 tbsp parsley, chopped; 60ml milk

Method

Drain the . Cover with fresh water and cook until tender (approx. 30-40 mins). Drain, saving the liquid for .
Heat the in a large casserole dish, add the and cook until transparent.
Add the , , and and cook gently for 4-5 minutes until the vegetables have softened slightly.
Stir in the , and .
Add the , , , chopped and season with and . Bring to the boil, cover and simmer gently for 10 minutes.
Meanwhile, make the dumplings. Process the and in the food processor.
Add the , and enough to make a firm dough. Divide into 8 balls.
Stir the beans into the casserole and bring the mixture back to the boil.
Add the dumplings, cover with a tight-fitting lid and simmer gently for 20-25 minutes until the dumplings are cooked. The casserole must simmer all the time once the dumplings have gone in, but not too high or it may burn the bottom.
Serve sprinkled with .

Leek & Dumpling Casserole

Ingredients

Dumplings

Method