Chicken Stew & Dumplings

Heat the oil in a large saucepan, add the onion, root vegetables and bay leaves, then cook for 10 to 15 minutes, stirring often. Boil the kettle.

Measure out 900ml of boiling water in a measuring jug, then add the Knorr Chicken Stock Pot and stir to make a stock. Pour it into the pan, add the pearl barley and cook for 35 minutes, or until the grains are tender but still with a bit of ‘bite’.

Meanwhile, make the parsley dumplings. Place the flour and salt in a bowl, grate in the butter and rub it in to form breadcrumbs. Stir in the parsley.

Pour in 100ml of cold water and bring it together to form a sticky dough. Use a knife to cut the dough into 12 pieces, then roll into balls.

Stir the chicken and greens through the stew, topping up with water if needed. Season to taste with black pepper, then place the dumplings on top. Pop a lid on top, then simmer for 20 minutes, or until the dumplings have puffed up and an inserted skewer comes out clean.