Ingredients

• 2 tbsp olive oil
• 1 onion
• chopped
• 2 garlic cloves
• chopped
• 1 tsp smoked paprika
• 150g/5oz Quorn pieces
• 150ml/5fl oz white wine
• 150ml/5fl oz double cream
• 85g/3oz cherry tomatoes
• halved
• 150g/5oz self-raising flour
• 1 tsp baking powder
• 1 tbsp olive oil
• 75ml/2½fl oz milk
• 85g/3oz Double Gloucester cheese
• grated

Directions

• Preheat the oven to 180C/360F/Gas 4.
• For the ragu
• heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes
• until soft.
• Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes
• then add the wine and bring to the boil.
• Add the cream and tomato halves and simmer for 3-4 minutes.
• For the dumplings
• place the flour
• baking powder
• oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough.
• Add the cheese and pulse again to just combine.
• Roll pieces of the mix into balls about the size of a tangerine
• then place them onto a baking sheet. Press the dough balls down slightly
• then transfer to the oven to bake for 8-10 minutes
• or until golden-brown.
• To serve
• place the ragu into a serving bowl with the dumplings alongside.