Seasonal root vegetable goulash,
With cheesy herb dumplings

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Serves 4

Ingredients

Any seasonal root vegetables, such as, parsnip, swede, turnip, beetroot,
carrots, potatoes, and in addition, butternut squash, sweet potato, leeks,
cauliflower and onions.

2 heaped teaspoons of paprika

30g plain flour

1 pint of vegtable stock

1 Tin of chopped tomatoes

Dumpling Mixture

450g self-raising flour

1/2 pint milk

20g mature cheddar

1 teaspon dried mixed herbs

75g Vegtable Suet

Method

1. Chop up your chosen vegetables into rustic pieces.
2. Put a little olive oil and butter in a large saucepan and cook the
   onion and leek until softened.
3. Add all the other vegetables, the stock, tomatoes, paprika and stir
   in the flour.
4. Heat through for 20 minutes.
5. Transfer the mix into an ovenproof dish and cook in a moderate
   oven for 30 minutes or until the root veg have begun to soften.
6. Mix your dumpling mix ingredients together, then take the goulash
   out of the oven and put on your dumplings.
7. Cook for a further 20 minutes until the dumplings are golden
   brown.