Spring veggie casserole with little herb dumplings recipe | Good Food

Ingredients

• 100g self-raising flour
• 50g butter at room temperature, cut in pieces
• 50g mature cheddar finely grated
• 3 tbsp finely chopped parsley
• 3 tbsp light olive oil
• 8 shallots peeled and cut in half lengthways
• 250g small new potatoes cut int half
• 3 peeled garlic cloves cut in half lengthways
• 200g baby carrots scraped but left whole
• 2-3 fennel bulbs (about 500g total weight), each cut into 8 wedges
• 600ml boiling vegetable stock (Marigold Swiss bouillion is good)
• 300g fruity white wine such as sauvignon blanc or pinot grigio
• pinch of muscovado sugar light or dark
• ½ tsp light soy sauce
• 200g green beans trimmed and cut in half
• 250g chestnut mushrooms halved if large
• 200g baby courgettes each cut into 4 chunks, or 2 courgettes cut in sticks
• 2 tsp cornflour
• ½ fresh red chilli seeded and finely chopped
• 1 tbsp each snipped chives and chopped parsley