1red chilli - finely choppeddeseeded if you don't want it too hot
1scant tsp sea salt
1field mushroomor 50g any mushrooms - finely chopped
1pinchsea salt - I used Cornish sea salt of course
a grind of pepper
Pour the oil into the bottom of the slow cooker, then scatter the onions over.
Roughly chop all of the veg and add to the pot.
Add the herbs, garlic and chilli and sprinkle on the salt.
Add the passata, wine and water.
Cover and set the cooker to slow for 7 hours.
Stir the ingredients together with a flat bladed knife.
Add just enough water to bind them together, using the knife all the while.
Take walnut size pieces and roll into balls - I made 11, but you could easily get 12.
Take the lid of the slow cooker about an hour before it's due to stop. Give it a stir and place the dumplings over the top. Replace the lid and leave well alone until the cooking cycle has finished.
Substitute whatever vegetables you happen to have on hand for the ones listed here.If you want to include dumplings, you'll need to add them about an hour before the end of the cooking time.Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.