Root Vegetable Stew with British Suet Dumplings

Preheat the oven to 190°C (Gas Mark 5 / 375°F).

In a large, oven-proof saucepan, heat the oil and add the Quorn mince, onion and leek. Fry gently for 5 minutes, or until the vegetables are slightly soft. Add the remaining stew ingredients and bring to a simmer. Ensure the water reaches to the same level as the vegetables.

Cover the pan with a lid, and place in the oven. Cook for 1 hour, stirring halfway, until the potatoes and other vegetables are soft.

For the dumplings, in a small bowl, mix the flour and suet, and add a little water at a time. You may not need to use the entire amount of water, or you may need a little more. Stop when the mixture forms a sticky dough. Season generously with salt and pepper, and any herbs and spices you wish to add.

Spoon the dumpling mixture on top of the stew in several dollops, being sure to leave a little room for them to expand. Return the pan to the oven, uncovered, for 15-20 minutes, or until the dumplings can be speared with a knife that comes out clean.

Dish out the dumplings. If needed, add another spoonful or two of gravy granules to thicken the sauce, and then serve hot.