A match made in heaven: cheddar dumplings on a bed of warming ratatouille. This is a special one MOB.
Cooking Time (Includes Preparation Time): 1 Hour 20 Minutes
Make sure your dumplings have enough rise on them, you want them to have a light and fluffy texture.
1 Bunch of Basil
200g of Wyke Farms Vintage Cheddar
250g of Self-Raising Flour
1.5 Teaspoons of Baking Soda
150ml of Whole Milk
2 Teaspoons of Oregano
1 Teaspoon of Chilli Flakes
2 Celery Sticks
3 Peppers (Red, Orange or Yellow)
2 Brown Onions
2 Garlic Cloves
1 Veggie Stock Cube
2 Tins of Chopped Tomatoes
Preheat your oven to 180°C.
Slice up your onions, celery, aubergine, courgettes and red peppers.
Place your pan on a medium heat, add a splash of olive oil and add your veggies. Mix well.
Slice up your garlic cloves and add to the pan followed by your oregano and chilli flakes. Mix well.
Add two tins of tomatoes, refill the tins with water and pour into the pan. Add one stock cube and another tin of water, mixing everything in. Cover and simmer for 30 minutes.
Grab a mixing bowl. Add the self-raising flour, a knob of butter, a pinch of salt and baking soda. Knead everything together to form a dough. Add 150g of grated cheddar, a teaspoon of oregano and continue to mix. Add the milk and mix together using a spoon.
Create a baguette shape with the dough and slice into 8 pieces. Form balls out of these pieces and place around the ratatouille pan. Grate the remaining 50g of cheese over the dumplings.
Place the pan in the oven for 35 minutes to bake.
Garnish with some chopped basil and enjoy.