This recipe makes a little bit of chicken go a long way. I use cooked chicken, the leftovers from a roast work well. Alternatively you can use a large boneless breast cooked. It doesn’t take long to make and is good and filling.

Serves 4

1½ cups cooked chicken
1 tsp oil
2 stalks celery chopped
1 onion chopped
1-2 small chorizo sliced or chopped
1 litre of chicken stock
1 cup kumara or sweet potato diced
½ tsp mixed herbs
1½ cups (1 x 400g can) cannellini beans or other beans, such as kidney or butter beans
1 tbsp corn flour

For the Dumplings

120g Self raising flour
50g butter or non dairy spread
Pinch of salt
1 tsp mixed herbs
Scant 1/3 cup water to mix
Heat the oil in a saucepan and sauté the onion, celery and carrot. Add the Chorizo, stock and herbs and simmer until veg are tender crisp. Stir in the Kumara and cooked chicken and season with salt and pepper. Continue cooking until the vegetables are soft.
To make the dumplings combine the flour, salt and herbs in a bowl or processor then rub the fat into the flour. Stir in the water to make a soft dough. Divide the mixture into 12 balls – they’ll swell a lot as they cook.
Stir the beans into the chicken mixture then pop in the dumplings, spooning mixture over the top of them to submerge them. Simmer gently for 10 minutes or until dumplings are puffed up and piping hot. Mix the corn flour with a drop of cold water and stir it in to thicken the gravy. Serve with vegetables.

Cooks tip:If you don’t have chorizo, a spicy Spanish style sausage flavoured with chilli and paprika you could use a little chopped bacon for extra flavour.
Gluten free: You could make this without the dumplings. Reduce the liquid so there is just enough for a good gravy and serve it over creamy mash. If using sausage in the recipe check it is gluten free, also check the sausages are gluten free
Dairy free: Use Non dairy spread such as Olivani in the dumplings.