Lamb and pearl barley casserole with mustard parsley dumplings recipe

Ingredients

• 1 tbsp olive oil
• 750g lamb neck fillet, cubed
• 1 celery stick, sliced
• 2 medium leeks, sliced
• 2 carrots, chopped
• 2 garlic cloves, chopped
• 1 tbsp plain flour
• 200ml white wine
• 800ml lamb stock, hot
• 75g pearl barley
• 2 fresh bay leaves
• Small bunch each of fresh thyme and parsley, tied with string
• For the mustard and parsley dumplings
• 125g self-raising flour
• 50g butter, softened
• 2 tsp wholegrain mustard
• 25g mature Cheddar, grated (optional)
• Small handful fresh flatleaf parsley, chopped