Fry onion and celery in 1 tbsp vegetable oil for 3-4 minutes. Add stock, carrots and potatoes. Bring to the boil and cook for 5 minutes. Stir in courgettes/broccoli, tomatoes, lentils, beans, 1 tsp paprika or chilli powder, salt and pepper. Bring to boil again, cover and cook whilst making the dumplings.

To make the dumplings, sift the flour into a bowl and mix in the paprika, baking powder and half a teaspoon of salt. Add the suet and herbs. Bind together with 7 tbsps water to make a sticky dough. Divide into eight portions and roll each into a ball.

Stir the stew and place the dumplings in the top so they are just covered. Cover the pan and keep simmering for 15 minutes to cook the dumplings.