These delightful little dumplings have become a go-to recipe of ... but I love the extra colour and flavour. This soup is the first course in a mid-winter celebration dinner.
To give the dumplings a little oomph, I press cheddar cheese and chives into the biscuits before quartering them up. The little biscuit pieces puff up in the creamy broth and leave you with the ...
creamy cheese and vegetables, or a classic browned butter and sage sauce. They're fantastic in soup too and are an excellent pairing in the same vein as chicken and dumplings — but even easier ...
Add the chicken and pour over the stock and cider. Stir in the mustard. Cover and cook on high for 4½ hours. When the casserole has been cooking for about 4 hours, make the dumplings. Mix ...