Slow cooker vegetable stew with cheddar dumplings

Ingredients

• 2 tbsp olive oil
• 200g baby carrots, scrubbed, trimmed and halved if large
• 3 leeks, cut into thick slices
• 3 garlic cloves, crushed
• 3 tbsp plain flour
• 400ml vegetable stock
• 2 courgettes, cut into large chunks
• 2 x 400g cans butter or cannellini beans, drained and rinsed
• 1 bay leaf
• 4 thyme, rosemary or tarragon sprigs
• 200ml crème fraîche
• 1 tbsp wholegrain mustard
• 200g broad beans or peas
• 200g spinach
• ½ small bunch of parsley, finely chopped, plus extra to serve
• 100g self-raising flour
• 50g vegetarian suet or cold butter, grated
• 100g mature cheddar
• ½ small bunch of parsley, finely chopped

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