Preheat the oven to 200C (400F).

Heat the oil in a heavy-based casserole or large saucepan on a medium heat. Add the onion, carrot, celery and garlic and cook for 5–7 mins, until softened.

Add the mushrooms and cook for 5 mins, until they release their juices and start to brown.

Stir in the tomato puree and the miso, Marmite or Worcestershire and cook for 1 min, then add the beans, thyme and bay leaves (if using).

Pour in the wine and water, season generously with salt and pepper and bring to a gentle simmer.

Lower the heat and let the stew cook, uncovered, for 30-35 mins, until nicely reduced.

To make the dumplings, whisk the flour, baking powder and a pinch of salt in a large bowl.

Add the butter, then rub it into the flour with your fingertips until it resembles breadcrumbs.

Mix in the grated cheese and parsley with a butter knife.

Pour the milk into the dry ingredients, then stir with the butter knife to form a dough.

Turn out on to your clean worktop, then shape into a log and cut into eight pieces.

Remove the bay leaves from the stew. If you’ve used a casserole, arrange the dumplings on top. Otherwise, transfer the stew to a large baking dish, then arrange the dumplings on top.

Bake, uncovered, in the preheated oven for 20-25 mins, until the dumplings are golden and cooked through.

To serve, divide the stew and dumplings among four bowls. Top each one with a little extra grated cheese and parsley.