Watson’s Winter Warmers
1. VEGETABLE STEW AND CHEESY HERB DUMPLINGS
300g button mushrooms
300 g tiny onions
200g small new potatoes
½ a small swede
(You can add any vegetables that you particularly like, celeriac and sweet potato work well)
½ jar of passata (Pureed tomatoes)
300ml vegetable stock.
For the Dumplings
200g plain flour
2 teaspoon baking powder
1 teaspoon salt (optional)
4 tablespoons of grated parmesan chees
1 tablespoon dried basil
1 table spoon dried parsley
1 egg (beaten)
Chop the vegetables into 2cm thick chunks (smaller pieces will cook quicker, larger ones will take longer so try to make them similar size).
Put all the veg except the mushrooms in a large pan with the stock.
Cover the with a tight lid and cook for 15 minutes.
Remove the lid and add the passata, mushrooms and any seasonings (parsley, black pepper, basil).
Make sure the veg are just covered.
Cover and cook for a further 15 minutes or until the veg are nearly cooked, but still have a bit of bite.
To make the dumplings
Sieve the flour with the baking powder and the salt.
Add the grated parmesan and herbs.
Mix the egg into the dry ingredients with just enough milk to make a soft, but not sticky dough.
Shape into 8 balls.
Sit them on the top of the stew and replace the lid.
Simmer for 10 to 15 minutes, they will double in size.
2. Oat Crumble
500grams peeled and sliced Bramley apples
1 tablespoon of honey (to taste)
For the crumble
75 grams of wholemeal flour
50 grams rolled oats
50 grams flaked almonds
50 grams brown sugar
75 grams melted butter
Mix the fruit and the honey together and place in the bottom of a 1 litre pie dish.
Mix together the flour, oats, almonds, sugar and melted butter.
sprinkle evenly over the fruit, pressing down lightly.
Bake at 180 degrees centigrade for about 30 minutes.
3. Sweetcorn and courgette fritters