Lemonie, herby roast chicken stew and dumplings

Ingredients

  • 1 onion
  • 2 cloves of garlic
  • Chicken stock, 1 litre
  • Chicken (about 2 breasts worth of the equivalent in offcuts, chopped)
  • 1 mug of pearl barley
  • 10 new potatoes
  • 2 carrots
  • Mixed soft herbs
  • 1 lemon
  • Cheddar cheese, grated (optional)

For dumplings

  • Suet (40g)
  • Self raising flour (80g)

Method

  • Roughly dice your onions and soften in your casserole dish, using some vegetable oil, until slightly opaque
  • Finely chop your garlic and add to the onions, stir and let simmer for a minute
  • Add the pearl barley, let these brown slightly with the heat of the pan and the oil
  • Add the chicken stock to the pan and bring to a gentle simmer
  • Chop your chicken into bite size pieces
  • Wash and then chop your carrots and potatoes into 1cm squares
  • Add the chicken, carrots and potatoes to the pot
  • Simmer until the potato and carrots are just cooked and the pearl barley is soft with only a little bite
  • Meanwhile make your dumplings. For 2 people (you can make more dumplings if you reheat the stew later):
  • In a bowl mix your suet and flour
  • Season and add a small amount of chopped soft herbs
  • Add cold water slowly until you can form a dough
  • Using your hands roll the dough into 8 small balls
  • Add these balls to the top of your stew, place the lid on and cook for a further 20 minutes
  • Remove the lid, fish out the dumplings, add a good handful of chopped fresh herbs + the zest of 1 lemon + half the juice to your stew.
  • Stir and ladle into bowls before topping with your dumplings
  • Add cheese on the top if you wish, a splash of L&P sauce and a final sprinkle of herbs