Instructions: 1 Saute over a medium heat the onion, garlic, carrots, parsnip, swede, turnip and artichoke (if using) with the herbs for 10 minutes, stirring at intervals to prevent the vegetables sticking.

2 Add the mushrooms and cook for another 5 minutes.

3 Add the vegetable stock, Marmite and seasoning and simmer gently for 30 minutes or until the vegetables are cooked.

4 Make the dumplings by mixing the flour, mustard powder, salt, herbs and vegetable suet in a bowl.

Add the milk and mix to make a soft dough.

Form into small dumplings and drop them into the casserole.

5 Simmer for another 15 minutes or until the dumplings are puffed up.

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