Harissa and Olive Stew with Smoked Cheddar Dumplings

A hearty Winter Harissa Stew with Smoked Cheddar Dumplings, perfect for Christmas entertaining!

Serves 4

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Ingredients

1 tbsp sunflower oil

1 onion, chopped

4 celery sticks, thickly sliced

250g butternut squash and sweet potato

1tsp smoked paprika

1 tin of plum tomatoes

1 tbsp Red Chilli Harissa

Cumin and Coriander Olives

Lilliput Capers

2 large courgettes, halved lengthways and thickly sliced

400g cannellini beans, drained

1 vegetable stock cube

For the dumplings

25g butter, diced

200g self-raising flour

1 tsp baking powder

75g Smoked Paprika Cheddar

100ml milk

Method

Preheat the oven to 200 /180c/gas 6

Heat the oil in a large wide-topped casserole dish, then fry the onion and celery until softened and starting to colour. Add the squash, sweet potato and smoked paprika, and fry for a few minutes

Tip in the tomatoes and a tin of water, then stir in the Red Chilli Harissa , courgettes, Cumin and Coriander Olives, Lilliput Capers, and Cannellini beans and crumble in the stock. Cover and simmer until the vegetables are almost tender.

Meanwhile, rub the butter into the flour and baking powder with a good pinch of salt, then mix in the Smoked Paprika Cheddar.

When the stew is ready, pour the milk into the dumpling mix, combining it to make a dough. Turn out onto your work surface (no need to flour it), lightly shape it into a sausage and cut into 8 equal pieces.

Place the dumplings, evenly spaced on top of the stew and bake in the oven for 15-20 mins until golden and cooked through.