Welsh Leek & Chicken Casserole with Baked Herb Dumplings

Name: Welsh Leek & Chicken Casserole with Baked Herb Dumplings
Ingredients: 1 tablespoon rapeseed oil; 125g smoked lardons (or smoked streaky bacon cut into small pieces); 4 shallots, peeled and diced; 8 skinless, boneless chicken thighs; 3 leeks, trimmed, washed and sliced (use the white and the green); 450ml chicken stock; sea salt and pepper to taste (I used Halen Môn Anglesey Sea Salt); chopped fresh parsley; 225g self raising flour; 1 teaspoon dried herbs (such as parsley, sage, thyme, majoram and rosemary) (or 1 tablespoon of fresh herbs); 110g shredded vegetable or beef suet; water, to mix

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Using locally sourced ingredients with provenance, this recipe is a real winter warmer, and would be perfect for any family supper to celebrate St David's Day. Organic Welsh chicken is paired with...

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Ingredients

1 tablespoon rapeseed oil
125g smoked lardons (or smoked streaky bacon cut into small pieces)
4 shallots, peeled and diced
8 skinless, boneless chicken thighs
3 leeks, trimmed, washed and sliced (use the white and the green)
450ml chicken stock
sea salt and pepper to taste (I used Halen Môn Anglesey Sea Salt)
chopped fresh parsley
225g self raising flour
1 teaspoon dried herbs (such as parsley, sage, thyme, majoram and rosemary) (or 1 tablespoon of fresh herbs)
110g shredded vegetable or beef suet
water, to mix