Celeriac and Red Wine Stew With Cheddar Dumplings | Guest Recipes | Nigella's Recipes | Nigella Laws

Ingredients

• olive oil
• 2 red onions (sliced)
• 1 head of garlic (cloves peeled but left whole)
• 3 carrots (peeled and cut into 2cm-thick slices)
• 900 grams celeriac (peeled and chopped into 2cm pieces)
• ½ a bottle of red wine
• 600 millilitres vegetable stock
• 2 bay leaves
• a few sprigs of rosemary
• 1 heaped tablespoon harissa
• 1 x 400 grams tin white beans drained (I use haricot)
• 150 grams cavolo nero (de-stemmed and roughly chopped)
• 1 teaspoon Marmite
• 1 teaspoon tomato puree
• 100 grams celeriac saved from the stew quantity
• 100 grams cold butter or vegan butter
• 50 grams crumbly Cheddar cheese or vegan Cheddar-style cheese
• 200 grams self-raising flour
• a few sprigs of thyme
• egg yolks for brushing (optional)
• greens and mustard