| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | European |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 745 |
| Fat | 39.3g |
| Saturates | 18.9g |
| Protein | 19.2g |
| Carbs | 85.9g |
| Sugars | 15.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFRoughly chop the vegetables into 3cm cubes.
Heat the oil in a 30cm cast-iron pan placed over a medium-high heat.
Add in the mixed vegetables (butternut, red capsicum, sweet potato, onion, leek) and sauté for 8-10 minutes or until starting to soften. Finely grate the garlic into the vegetables and season well. Stir in the tomato paste and cook for a further 1 minute. Pour in the stock and bring to a simmer. Cook until the liquid reduces slightly – it should resemble stew. Turn off the heat and stir in the parsley.
Remove the pan from the heat to cool slightly while you prepare the dumplings.
Preheat the oven to 180°C, gas mark 4.
To make the cheddar dumplings, whisk the flour, baking powder, bicarbonate of soda, ¼ tsp of salt, sugar, turmeric and Aleppo chilli pepper together in a large bowl. Cube the cold butter and add to the flour mixture. Cut the butter into the flour using your hands or a pastry cutter until it is almost completely incorporated – the mixture should look a little like coarse breadcrumbs. Grate the cheese into the flour and toss to combine.
In a small bowl, whisk the buttermilk (or full-cream yoghurt) and egg (at room temp.) together and add to the flour mixture. Stir until completely combined.
Using a tablespoon, dollop rounds of the dough over the cooled vegetables.
Place in the oven and bake until the dumplings are golden and cooked through, approx. 20 minutes.
Serve immediately.
