Winter stew & dumplings sw

1. For red days
Choose a selection of winter veg that are free on red days (e.g. swede, leeks, carrots, onions, butternut squash, celeriac etc) and peel and cut into cubes. Spray with frylight and roast in the oven until softened (about 20 – 30 mins).
Then put roasted veg in a slow cooker or stockpot with cubed, lean steak, add stock to cover and leave to cook. Add garlic herbs if liked, Worcester sauce and seasoning to taste - you can even add a can of chopped tomatoes to change the flavour.

2. For Green days:-

3. Dice potatoes, carrots, celery and parsnip, sweet potatoes etc.
Slice spring onion or leek
Add a pint of stock made with chicken Bovril and a handful of barley, split peas etc.
Boil until it is all cooked.
If you cook the day before it’s required, leave it over night and it really thickens up.

4. Alternative Green day recipe:-

5. In the slow cooker put a handful of split peas and one of lentils, one handful of brown rice and one handful of pearl barley with a pint of stock made with Bovril and lots of herbs to taste.
Peel and make very chunky dice of half a swede, 6 carrots, 2 parsnips and one sweet potato. Spray them with frylight and pop them in a hot oven to roast.
On a second tray put chunky cut onions and one large leek with small salad potatoes halved - spray them and pop them in the oven for about 30mins.
Then add them to the slow cooker with more hot stock to cover and allow to simmer all day.