Vegetable casserole with dumplings

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1 tbsp olive oil 1 tbsp all-purpose flour
1 onion, roughly chopped 2 cups hot vegetable stock for the slow cooker
salt and freshly ground black pepper (3 cups for the traditional method)
3 garlic cloves, finely chopped 14oz (400g) can cannellini beans, drained and rinsed
pinch of dried chile flakes few sprigs of rosemary
2 leeks, trimmed and thickly sliced 2 cups self-rising flour
3 carrots, peeled and roughly chopped 1⁄2 cup shortening
2 celery stalks, roughly chopped 2 tbsp finely chopped flat-leaf parsley
in the slow cooker PREP 25 MINS COOK 20 MINS PRECOOKING;
AUTO/LOW 6–8 HRS OR HIGH 4 HRS

 Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the

 garlic and chile flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened. Stir in the all-purpose flour, then gradually stir in the stock. Add the beans and rosemary, and transfer everything to the slow cooker. Cover with the lid and cook on auto/low for 6–8 hours or on high for 4 hours.

 About 45 minutes before the end of the cooking time, prepare the dumplings. Mix together the self-rising flour, shortening, and parsley and season well. Add about 1⁄2 cup cold water to form

 a soft, slightly sticky dough, trickling in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the rosemary sprigs, ladle the casserole into warmed bowls, and serve with crusty bread.

 traditional method    PREP 25 MINS COOK 1¼ HRS

 Preheat the oven to 325°F (160°C). Heat the oil in a large Dutch oven over medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir in the garlic and

 chile flakes. Add the leek, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened. Stir in the all-purpose flour, then gradually stir in the stock. Add the beans and rosemary. Bring to a boil, then reduce to a simmer, cover, and put in the oven for 1 hour, checking on the liquid level as it cooks and topping up with hot stock if needed.

 While this is cooking, prepare the dumplings. Mix together the self-rising flour, shortening, and parsley and season well. Add about 1⁄2 cup cold water to form a soft, slightly sticky dough, trickling

 in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the lid for the final 10 minutes or until the dumplings are browned. Remove the rosemary sprigs, ladle the casserole into warmed bowls, and serve with crusty bread.

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