" I really love your dumplings"

"Money where my mouth is time. "
He’s my masterchef tea:
Saffron Chicken broth with Butternut squash dumplings.

This is sort of rough chicken soup made golden with saffron. The dumplings where just a last minute idea of a way to use up a bit of roast dinner they are very light and well who doesn’t like dumplings!

Here’s the ingredients:
The measurements are rough because well it’s not that sort of soup.
1 and half litres of stock (from the roast chicken)
A carrot, a parsnip, a small fennel bulb, 3-4 sticks celery diced small.
A quarter of a cabbage (shredded)
The remains of a roast cooked chicken.
Half a roasted mashed butternut squash (left over from the roast dinner)
2-3 dessert spoons on flour
Pinch of saffron.
Splash of olive oil

Here’s what to do:
Serves 3-4.
Preparation: about the length of Masterchef double edition!
1. Sautee the diced veg except the cabbage and the tops of the celery.
2. When the veg has softened add the stock and saffron and simmer for 10 minutes with the lid on.
3. While the soups cooking make the dumplings stir the flour into the squash to make a firmer paste you can season it a little as well. And roll into 2 cm balls (they swell a bit). Leave aside for later.
4. Next shred the cooked chicken and add to the soup and cook for a further 10 minutes with the lid on.
5. Stir in the shredded cabbage and celery tops into the soup
6. And then gently added the dumplings (make sure there’s some free liquid for them to float in so add extra stock or water if needs be)
7. Cover with lid and cook until the dumplings are cooked this depends on the size etc but is about 5-10 mins (I often slice one open to check they are done)
8. Check the seasoning and serve.

The dumplings would obviously go very well with a veggie soup perfectly