Veg
By Jamie Oliver
Ingredients
300g celeriac
300g swede
3 carrots
olive oil
4 fresh bay leaves
1 x 280g jar of silverskin pickled onions
½ teaspoon ground allspice
½ teaspoon ground cloves
75g pearl barley
330ml smooth porter
2 teaspoons blackcurrant jam
1.5 litres organic vegetable stock
300g self-raising flour
50g unsalted butter (cold)
¼ of a red cabbage (200g)
1 eating apple
1 tablespoon red wine vinegar
1 teaspoon wholegrain mustard
Top Tip
The dumplings will double in size as they cook, so make sure you've got enough distance between the stew and the lid of your pan.
Method
Find the recipe!
For the full recipe, head to page 26 of Veg.
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