• 1 large onion
• 8 oz (225 g) carrots
• 1 small cauliflower
• 4 largish tomatoes
• 1 tablespoon tomato puree
• 4 oz (112 g) peas
• 4 oz (112 g) green beans, french or runner
• 1 tablespoon olive oil
• ½ pint (285 ml) vegetable stock
• 1½ teaspoons dried mixed herbs
• 2 oz (56 g) self-raising flour
• 1 oz (28 g) vegetarian suet
• 3 oz (84 g) grated Cheddar cheese

Method:

1. Slice the onion, carrots and beans. Break the cauliflower into florets. Skin and chop the tomatoes.
2. Heat the oil in a large pan and fry the onion and carrots for a few minutes.
3. Add the tomatoes, stock, tomato puree, 1 teaspoon of the herbs and salt and pepper to taste.
4. Bring to the boil, cover and reduce the heat to a simmer and cook for 15 minutes.
5. Add the cauliflower, beans and peas and cook for a further 15 minutes.
6. Whilst cooking, make the dumplings. Sift the flour into a bowl, add the suet, ½ a teaspoon of mixed herbs and 1 oz (28 g) of the grated cheese. Add salt and pepper to taste. Stir in 4 tablespoons water and mix to an elastic dough. Turn onto a floured surface and, with floured hands, shape into 8 balls.
7. Put the dumplings on top of the vegetables, sprinkle with the remaining cheese, cover and simmer for 30 minutes.
8. Serve hot.

Serves 4. A couple of tablespoons of unsalted peanuts added at the same time as the cauliflower etc. works well.