Celeriac Stew with Dumplings - Jack Buck Farms

Ingredients

• 2–3 tbsp extra-virgin olive oil
• 125g chestnut mushrooms, halved
• 2 sticks of celery, diced
• 1 onion, diced
• 1 carrot, diced
• 200ml golden ale
• 450ml vegetable stock
• 500g celeriac, cut into 2cm chunks
• 2 bay leaves
• Sprig of thyme
• 150g cooked chestnuts, chopped
• 400g tin of cannellini beans, drained and rinsed
• 50g kale, stalks removed and shredded
• Small handful of flat-leaf parsley, finely chopped
• 100g vegetable suet
• 200g plain flour
• 1 tsp baking powder
• Salt and pepper