Roasted Roots with Peasemeal Dumplings

Ingredients

• 2 parsnips - peeled/scrubbed and cut in wedges
• 2 carrots - peeled/scrubbed and cut in wedges
• 2 beets – boiled and peeled
• 1 onion – peeled & cut in chunks
• Sea salt and freshly milled pepper
• 1 tsp fine mixed herbs – rosemary, oregano, bay
• 1 fresh Scottish chilli – or more if you prefer
• Summer Harvest rapeseed oil
• 2 tins chopped tomatoes
• 100 g plain flour
• 2 tsps baking powder
• 100 g peasemeal
• pinch Blackthorn sea salt
• Chopped oregano
• Milk to mix