Bag 0 Bag

Ingredients

For the veggie one pot:

1 tbsp of rapeseed oil
50g of Mornflake Creamy Superfast Oats
4 carrots
4 medium potatoes
3 parsnips
2 medium leeks
2 sticks of celery
2 cloves of garlic
2 peppers
1 courgette
1 litre of vegetable stock
1 tbsp of balsamic vinegar
3 sprigs of fresh thyme
Small handful of fresh parsley
1 x 400g tin of chopped tomatoes
1 x 400g tin of cannellini beans

For the herby dumplings:

300g Mornflake Creamy Superfast Oats – oat flour
120g vegetable suet
4½ tsp baking powder
Small handful of parsley, finely chopped
4-5 sprigs of thyme, leaves only
12 tbsp of cold water

Method

  • Preheat the oven to 180°C/160°C fan/gas mark 4.
  • Pour the rapeseed oil into a large hob to ovenproof the pan and gently heat. Add the sliced leeks, crushed garlic, chopped celery and carrots. Soften for 5 minutes, stirring occasionally.
  • Add the chunky chopped parsnips, peeled potatoes, and tinned tomatoes. Drain and rinse the cannellini beans under cold water and add to the pot too. Give everything a good stir.
  • Use boiled water to make a litre of vegetable stock and pour into the pot. Carefully stir through the vegetables.
  • Add a good pinch of salt, a few twists of black pepper and balsamic vinegar. Strip a couple of sprigs of fresh thyme and add the leaves to the pot and stir.
  • Bring to the boil then reduce to a simmer, stirring regularly. Place the lid on the pot and transfer the pot into the oven. Cook for 20-25 minutes.
  • To make the herby dumplings, weigh out 300g of oats and blitz in a blender until it makes oat flour. In a bowl weigh out the suet, add the oat flour, baking powder and the finely chopped herbs. Stir.
  • Make a small well in the centre of the dry mix and add the cold water. Mix together until it forms dough, then using your hands break off 12 even chunks and roll each into a rounded dumpling shape.
  • Roughly chop the courgette into chunky bite sized pieces and slice the peppers.
  • After 25 minutes remove the pot from the oven and add the peppers, courgette and 50g of Superfast Creamy Oats. Stir well.
  • Arrange the 12 herby dumplings across the top of the vegetables in the pot and press each dumpling down slightly into the vegetables. Do not replace the lid, return the pot to the oven and cook for a further 30 minutes.
  • Remove the pot from the oven and serve straight away.



Shop the ingredients