Bean and Vegetable Hotpot With Cheese Dumplings

A delicious veggie bean and vegetable stew, with cauliflower, green beans, courgettes, tomatoes, peas and cannellini beans flavoured with French herbs and topped with cheddar cheese dumplings.

Utensils

1 bowl

1 grater

1 chopping board

1 large knife

1 Garlic crusher

1 sieve

1 large frying pan

1 jug

1 casserole dish

Ingredients For the Dumplings

55 grams butter
25 grams cheddar cheese

25 grams whole oats

70 grams self raising flour

Ingredients For the Stew

1 tin tinned cannellini beans

0.5 head cauliflower

2 cloves garlic

1 courgette

1 tsp herb de Provence

55 grams green beans

1 tbsp olive oil

1 onions

75 grams frozen peas

0.5 stock cube veg

1 tin tinned tomatoes

500 ml water (boiling)

1 tsp yeast extract

Salt and pepper to taste

Ingredients

0.5 head cauliflower 1 courgette 55 grams green beans

Method

• wash the vegetables
• cut the cauliflower into florets
• trim the green beans
• wash the courgettes chop into chip shapes

Ingredients
1 onion

Method

• heat the frying pan with a little oil
• peel and chop the onion finely add to the frying pan
• cook for 5 minutes

Ingredients

2 cloves garlic

1 tsp herb de Provence

Method

• peel and crush the garlic using the garlic crusher or chop finely
• add the garlic to the frying pan
• add the cauliflower cook for 5 minutes
• add the courgettes to the frying pan cook for 3 to 4 mins
• add the herb de Provence and the green beans to the frying pan cook for 2 minutes

Ingredients

1 tin tinned cannellini beans

75 grams frozen peas

0.5 stock cube veg

1 tin tinned tomatoes

500 ml water (boiling)

Method

• Drain and rinse the cannellini beans
• add to the frying pan
• add the peas cook for 2 minutes
• set the oven to 190C 375F or gas mark 5
• add the tinned tomatoes to the frying pan
• add the stock cube to boiling water
• add the stock to the frying pan

Ingredients

To Taste black pepper and salt

1 tsp yeast extract

Method

• add the yeast extract to the frying pan
• season with salt and pepper
• add the contents of the frying pan to the casserole dish
• place in the oven cook for 10 mins

Ingredients

55 grams butter

25 grams cheddar cheese

25 grams whole oats

70 grams self raising flour

Method

• grate the cheese
• rub the butter into the flour till it forms breadcrumbs and then mix in the grated cheese
• take a tablespoon of mixture at a time and shape into dumplings
• coat the dumplings in the rolled oats
• add the dumplings to the stew
• place in the oven
• cook for 10 mins to 15 mins
• Serve with jacket potatoes