Ingredients

1 tbsp sunflower oil

1 tbsp butter

1 onion, chopped

2 leeks, thickly sliced

2 carrots, peeled and chopped

6 boneless, skinless chicken thighs, cut into chunky pieces

200ml cider

800ml hot chicken stock

½ bunch of thyme, tied

1 tbsp cornflour

150g ham hock or cooked gammon, shredded into chunky pieces

100g frozen peas

1 tbsp English or Dijon mustard

200g self-raising flour

¼ tsp baking powder

2 tbsp English mustard powder

100g suet or cold butter, grated

½ small bunch of parsley, finely chopped

Instructions

Step 1: Heat the oil and butter in an ovenproof casserole dish over medium heat. Add the chopped onion, sliced leeks, chopped carrots, and a pinch of salt. Fry gently for 10 minutes until the vegetables are softened and translucent.

Step 2: Add the chicken pieces to the pan, increase the heat, and fry for 5 minutes until lightly browned.

Step 3: Pour in the cider and cook for 3 minutes to reduce slightly. Then add the hot chicken stock and the tied bunch of thyme. Bring to a simmer, season to taste, reduce the heat to low, cover, and cook for 30 minutes.

Step 4: Meanwhile, preheat your oven to 180°C (160°C fan)/Gas mark 4. To make the dumplings, mix together the self-raising flour, baking powder, English mustard powder, grated suet or cold butter, chopped parsley, and ½ teaspoon salt in a bowl.

Step 5: Add 8 to 10 tablespoons of water gradually and mix with your hands until the dough is firm and pliable. Divide the dough into eight equal pieces.

Step 6: Remove the thyme bundle from the casserole and discard. Spoon some of the cooking liquid into a small bowl, stir in the cornflour until smooth, then stir this back into the casserole to thicken the sauce.

Step 7: Stir in the shredded ham hock or gammon, frozen peas, and the mustard. Arrange the dumpling dough pieces evenly on top of the stew.

Step 8: Cover the casserole and bake in the oven for 30 minutes. Then remove the lid and cook for an additional 10 minutes until the dumplings are puffed up and golden brown.

Step 9: Serve hot in bowls and enjoy a warming, flavorful meal.

Tips & Variations

For extra flavor, substitute cider with dry white wine or apple juice if cider isn’t available.

If you prefer, use chicken breasts instead of thighs, but thighs will keep the dish more tender and moist.

Try adding other vegetables like mushrooms or parsnips for variety.

For a vegetarian twist, replace the chicken and ham with hearty vegetables and use vegetable stock.

Storage

Allow the casserole to cool completely before transferring it to an airtight, freezerproof container. It will keep well in the freezer for up to three months. To reheat, defrost thoroughly in the refrigerator overnight, then gently reheat on the stove or in an oven until piping hot, ensuring the dumplings remain tender.

FAQs

Can I make this casserole ahead of time?

Yes, this dish is great for making ahead. You can prepare the casserole and dumpling dough separately, then assemble and bake just before serving for the best texture.

Can I use self-raising flour if I don’t have mustard powder?

Yes, you can omit the mustard powder if you don’t have it, but the dumplings will lose some of their distinctive tangy flavor. Adding a teaspoon of prepared English mustard can be a good alternative.