Every year I get a bit depressed about the end of Summer and the beginning of Autumn. But then I remember warming stews and casseroles and honking geese and I feel a bit less dejected. This casserole is a variation on one I make a lot, but for the first time I cooked it in the oven in the hope that the pearl barley and lentils wouldn’t stick to the bottom of the pan. They didn’t! I served with mashed potatoes and steamed spring greens.
For six portions you need
- 1 leek, sliced into 0.5″ slices
- 2 onions, roughly chopped
- 2 sticks celery, sliced
- 2 carrots, cut into bite sized chunks
- 1 small swede cut into bite sized chunks
- 1 tbsp oil
- 1.25l vegetable stock
- 1/2 cup pearly barley, rinsed
- 1/2 cup red lentils
- 1/2 cauliflower cut into bite sized florets
- salt and pepper to taste
- 100g self raising flour
- 50g vegetable suet
- dried herbs
- salt and pepper
- cold water to mix to a dough
- Place all the chopped veg apart from the cauli into an oven proof casserole pan with the oil and saute, covered, for about 8 mins until the veg are starting to soften.
- Add the stock, lentils and pearl barley. Mix well and bring to the boil.
- Cover with a lid and place in a 160 degree oven for 30 mins.
- Make the dumplings by adding enough cold water to the mix to form a soft dough. Shape into 8 dumplings.
- After 30 mins, remove the pan from the oven and add the cauliflower and dumplings to the casserole. Mix the cauli in well to ensure it cooks, and place the dumplings on top of the casserole. Cover with the lid and return to the oven for a further 25 mins.
- Season to taste and serve with veg of your choice and pickled red cabbage if you’re feeling particularly northern!