For the stew

• 1 tbsp rapeseed oil

• 2 onions
, halved and sliced
• 3 celery sticks, thickly sliced
• 2 bay leaves
• 1 tbsp picked thyme leaves
• 500g lean pork fillet, cut into large chunks
• 2 tsp English mustard powder
• 4 large garlic cloves, grated
• 2 tbsp spelt flour
• 4 tbsp cider vinegar
• 800ml bouillon or chicken stock
• 1 Granny Smith apple, peeled, cored and cut into chunks
• 2 leeks, thickly sliced
• 4 carrots, cut into chunks

For the dumplings

• 140g spelt flour
• 1 tsp baking powder
• 1 tsp English mustard powder
• 2 tbsp finely chopped flat-leaf parsley
• 1 tbsp picked thyme leaves, plus a few sprigs to garnish
• 2 tbsp bio yogurt
• 2 tbsp rapeseed oil

1. Heat 1 tbsp of the oil in a flameproof and ovenproof dish. Add the onions, celery, bay and
thyme, and fry for about 8 mins until softened. Add the pork and cook for a few mins until it
changes colour, but it doesn’t need to brown as you don’t want to overcook it.
2. Stir in the mustard powder, garlic, flour and vinegar, then pour in the bouillon, stirring to
prevent any lumps forming.
3. Add the apple, leeks and carrots, bring the liquid to the boil, then reduce to a simmer. Cover the
pan and simmer for 1 hr, stirring occasionally, until the pork and vegetables are tender.
4. When the stew is nearly cooked, heat oven to 190C/170C fan/gas 5. To make the dumplings, tip
the flour, baking powder, mustard powder, parsley and thyme into a bowl and stir to combine.
Put the yogurt in a jug, make up to 100ml with water, then stir in the oil. Lightly stir the liquid
into the flour to make a soft, slightly sticky dough. Divide the dough equally into eight and
shape into balls. Drop them on top of the stew, drizzling each one with the remaining oil. Bake
for 20 mins until the dumplings are golden. Scatter with the extra thyme, if you like, before
serving.
NOTES FOR NEXT TIME:
– Try using sausages instead of pork loin
– Use less carrot