Vegetable Casserole & Dumplings

Name: Vegetable Casserole & Dumplings
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: British, Thai
Ingredients: 300 g parsnips (cut into pieces, 34p – £1.15/kg); 2 onions (peeled and quartered, 18p – 60p/kg ); 1 tsp garlic purée (or 2 cloves garlic, sliced, 7p – 90g tube/59p); 350 g carrots (no need to peel, cut into thick slices, 17p – 50p/kg); 350 g potatoes (no need to peel, cut into small pieces 17p – £1.20/2.5kg); 150 g mushrooms (cut into small pieces, 32p – £2.16/kg); 1 stock cube (any flavour you have, dissolved in 350ml water, 3p – 39p/12); 200 ml cider (20p – £2.04/2 litres); 1 bay leaf ((if you have it)); 1.5 tsps flour (or cornflour if you have it); 125 g self-raising flour (4p – 1.5kg/45p); 50 g oil (5p – £1.09/1 litre); 50 g cheddar (25p – £4.98/kg Asda); 3 tblsps parsley (fine chopped parsley if you have it)