Ingredients

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 1 large leek, chopped
• 1 large potato, cubed
• 2 large carrots, cubed
• 2 large parsnips, cubed
• 1 litre vegetable stock
• 100g frozen peas
• 100g mascarpone
• 75g self-raising flour, sifted
• 1 tsp salt
• 25g vegetable suet
• 1 tbsp fresh sage, chopped
• 5 tbsp cold water
•   seasoning

Method

1. Heat oil in a large pan and stir-fry all vegetables except peas for 5 minutes until just starting to brown. Add stock, cover, simmer for 20 minutes.
2. Meanwhile, make the dumplings: sift flour into a large bowl, stir in salt, suet and sage. Work in about 5 tablespoons cold water to form a firm dough.
3. Shape into 8 small balls and drop carefully into stew. Cover and simmer for 15 minutes until dumplings are cooked and vegetables are tender.
4. Stir in peas and mascarpone and season to taste. Simmer for 5 minutes, divide into four warm bowls and serve.

Notes