• a pack of lardons
• two leeks, sliced into small rings
• an onion, roughly chopped
• 1/2 swede, peeled and roughly cubed
• a pack of about six good sized skinless, boneless chicken thighs, chopped into bite-sized pieces
• three cloves garlic, sliced
• handful of parsley, roughly chopped
• 1 tsp turmeric
• 1/2 tsp cayenne pepper
• 1 tsp ground ginger
• a bottle of white wine
• couple of handfuls of frozen peas
• couple of cups of chicken stock
• salt and pepper to taste
• 6-8 dumplings made from packet mix

Brown off the lardons in a hot stock pot, before adding the leeks, onion, garlic and swede. You don’t need extra oil, just let them cook in the tasty bacon fat until they’ve softened up a bit, for about 5 minutes or so. Add the chicken, cayenne pepper, ground ginger, and turmeric, and stir about in the mix before adding in the bottle of white wine and frozen peas. Top up with the chicken stock until it looks like there will be enough liquid for about half an hour’s cooking, and sit the doughy dumplings made from the mix on the top.

Cook for half an hour and when almost done, throw in the chopped parsley and season. This can be served on it’s own in a bowl, or with a generous serving of mashed potatos should make enough for four people.