Recipes: Vegetable-ish Stew and Dumplings

Thanks to my mum for this recipe, and Larry for spicing it up a bit.

1. Start by frying off some fennel seeds, cumin seeds and maybe some onion in some olive oil.
2. Add celery and celeriac.
   
3. Chipolatas can be added now if desired.
   
4. Brown off small cubes of vegetables such as 1/2 a sweet potato, 1 swede, 1/2 squash, a potato or two, a parsnip and a couple of carrots.
   
5. Once the vegetables are brown add enough stock to cover them and some grain type things (tinned or dried) such as lentils, beans and barley.
   
6. Season as necessary, maybe adding a bay leaf/cinnamon stick or two.
   
7. Cook covered in a hot oven for about twenty minutes.
   
8. Make the dumplings by mixing self-raising flour and suet in a weight ratio of 2:1. I use 6oz flour and 3oz suet. Add enough water to combine and divide in to round dumplings, I usually make about 10.
   
9. After about 20 minutes take the lid off and add the dumplings and cook for another 20 minutes until the dumplings are browned, adding a little more water/stock if necessary.