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West Country Root Vegetable Stew with Double Gloucester Dumplings

A rich and satisfying stew with flavoursome cheesy dumplings – not just for vegetarians!

Serves: 4
Preparation time: 25 minutes
Cooking time: 45 minutes


3 medium parsnips cut into 4
3 medium carrots cut into 4
1 whole celeriac chopped
3 sticks celery chopped
2 medium onions chopped
5 cloves garlic chopped
3 tablespoons olive oil
1 glass red wine
2 tablespoons soy sauce
2 tablespoons tomato purée
1 pint vegetable stock
3 bay leaves
Small bunch rosemary chopped
1 small bunch thyme chopped
2 tablespoons corn flour mixed with a little water
Salt and pepper

125g self-raising flour
60g Green’s of Glastonbury Double Gloucester, grated
60g vegetable suet
1 small bunch chopped parsley
Small amount of water to bind
Salt and pepper



1. Fry onions, garlic, celery, carrots parsnips and celeriac in olive oil until the vegetables start to caramelise, about 10 minutes (use a sauce pan with a tight fitting lid)
2. Add wine and reduce by half
3. Add tomato purée, stock, soy, and bay leaves, cook for a further 5 minutes over a low heat
4. Mix flour, cheese, suet, herbs and salt and pepper to taste
5. Bind all with a little water until the mixture starts to come together, divide mixture into 8 ball shaped pieces
6. Thicken your stew with corn flour, add herbs and season to taste
7. Place dumplings into the stew, place on lid and cook for a further 20 minutes, until the dumplings are cooked
8. Serve with new potatoes and green vegetables