- 2 tbsp olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 tsp smoked paprika
- 150g/5oz Quorn pieces
- 150ml/5fl oz white wine
- 150ml/5fl oz double cream
- 85g/3oz cherry tomatoes, halved
- 150g/5oz self-raising flour
- 1 tsp baking powder
- 1 tbsp olive oil
- 75ml/2½fl oz milk
- 85g/3oz Double Gloucester cheese, grated
- Preheat the oven to 180C/360F/Gas 4.
- For the ragu, heat the oil in a pan and gently fry the onion and garlic for 4-5 minutes, until soft.
- Add the smoked paprika and Quorn pieces and stir well. Continue to fry for 5-7 minutes, then add the wine and bring to the boil.
- Add the cream and tomato halves and simmer for 3-4 minutes.
- For the dumplings, place the flour, baking powder, oil and enough milk to bind the mix into a food processor and pulse until just coming together as a dough.
- Add the cheese and pulse again to just combine.
- Roll pieces of the mix into balls about the size of a tangerine, then place them onto a baking sheet. Press the dough balls down slightly, then transfer to the oven to bake for 8-10 minutes, or until golden-brown.
- To serve, place the ragu into a serving bowl with the dumplings alongside.