Spring chicken stew with peas and herbed dumplings

Preheat the oven to 180 degrees C, gas mark 4. Heat the oil in a flame-proof casserole dish over a medium-high heat, add the chicken and brown well (about 10-12 minutes). Transfer the chicken to a plate and, when cool enough, carefully remove the skin. Put the carrots, salad onions, garlic and the thyme leaves into the dish. Fry over a medium heat for 5 minutes, stirring often. Pour in the stock and add the browned chicken and 2 tsp mustard; season and bring to the boil. Cover, then transfer to the oven and cook for 25 minutes, until the chicken is cooked through and easily comes away from the bone.

When the stew has been in the oven for 15 minutes, make the dumplings. Mix the suet, flour, parsley and remaining thyme in a bowl; season. Mix in the remaining 1 tsp mustard and just enough water (about 50ml) to make a soft but not sticky dough.

Divide the dumpling dough into 8 pieces, roughly shape into balls, then gently drop into the stew. Cover and bake for a further 20 minutes. Carefully scatter the petits pois between the dumplings, then return to the oven, uncovered, for a final 5 minutes.