Roasted Roots with Peasemeal Dumplings

Roasted Roots with Peasemeal Dumplings
Print Recipe
Roasted Roots with Peasemeal Dumplings
Print Recipe
Ingredients
Servings:
Instructions
  1. Pre-heat oven 190 C.
  2. Drizzle heavy-based casserole lightly with oil and sauté roots to roast the edges for 15 minutes or so. Season and mix together.
  3. Add tinned tomatoes and herbs. Stir, bring to boil and simmer until vegetables almost cooked with the sauce rich and flavoursome.
  4. Meanwhile make dumplings: Place dry ingredients in a bowl then mix with sufficient milk to make a moist dough.
  5. Place spoonfuls of dumplings on top of dish and simmer (covered to steam) for 15 minutes until the dumplings are puffed up and set.
  6. Remove the lid for the final few minutes to allow the dumplings to dry a little on top.
  7. Serves: 4-6
Recipe Notes

Fresh chillies available from Galloway Chillies

Buy our latest book...

Click Here

Recent Recipes

Hemp seed rolls

November 16, 2025 No Comments

In Scotland it can be challenging to source fresh yeast so I sometimes have to use fast action dried yeast although these days I am less keen as it contains additives I would prefer not to encourage. Indeed for the Scottish Bread Championship 2026, the criteria will include only sourdough and fresh yeast, not dried.
We have just returned from a fascinating visit to Hemp It Up in Angus where they are creating products from their homegrown hemp: original and flavoured oils, powders and hearts, scented soaps and environmental packaging, with more ideas on the way. Nutritious and versatile, I decided to try adding it to my original bread rolls with delicious results. The addition of hemp to dishes adds interest and flavours, enhancing the nutritional value along the way. Hemp grows quickly and thrives in Scotland’s climate, making it an attractive and sustainable ingredient for any cook’s larder.

Read More »