A Stew.... Say it fast - then I'll say 'bless you' !

If you think the post title is funny - I made it up ... if you don't ... Matt did! But that is indeed the recipe for this wet, cold and windy night. A winter stew with scrummy dumplings - warm, hearty filling and very low in points.

Winter Stew with Dumplings

Serves 2

13 pp per recipe/ 7 pp per serving - a bargain!

oil spray

1 onion, slided

1 celery stick, sliced

1 leek, sliced

1 turnip, cut into bit sized pieces

125g baby carrots

60g button mushrooms

1 tsp plain flour

1 tsp thyme

1 bay leaf

1 tsp strong coffee granules, made up with 75m water

150ml veg stock

1 tbsp dark soy sauce

150g canned beans (butter or borlotti), rinsed and drained

salt and pepper

*Don't worry too much about weighing the veg - as they are all no points* For the dumplings

40g self raising flour

25g low fat mature cheese, grated

1 tbsp sage

25g low fat spread

1. heat a lidded casserole dish, spray with the cooking spray add the onion and cook until softened. Add the celery and leek and cook for another few minutes and then add the turnip, baby carrots and mushrooms. Stir in the flour and cook for 1 minute, stirring.

2. add the thyme and bay leaf then pour in the coffee, stock, soy sauce and beans. Bring up to the boil then reduce the heat and simmer for 10 minutes, stirring occasionally. Season.

3. Meanwhile make the dumplings by mixing together the flour, cheese, sage and low fat spread in a bowl with about 1-2 tsp water. Bring the mixture together with your hands to make a firm ball of dough. Divide the dough into bite sized dumplings.

4. arrange the dumplings in the casserole so they are half submerged in the stew. Cover with a lid and simmer over a low heat for 20 minutes until the dumplings have risen and the veg are tender. (don't put them too close together because they expand and rise!)

Eat - nom nom