In a stock pot or casserole, fry the onion in the oil over a medium heat for 2-3 minutes until translucent.

Add the salt and swede chunks and fry for 5 minutes, stirring occasionally.

Add the carrots and stir-fry for a further 3 minutes.

Add the leeks and stir-fry for another 3 minutes.

Meanwhile, slice the Swiss chard stems crossways and add them to the pot. Stir everything together.

Add all the remaining ingredients, bar the parsley. Cover the pan, bring to the boil, then turn the heat down and let it simmer for 10 minutes.

Slice the chard greens and add those to the pot. Give everything a good stir.

If making dumplings, add them at this point. If not let the stew simmer, with the lid on, for an additional 20 minutes or until the veg is well and truly tender and the beans are starting to fall apart.

Whisk the dry ingredients together in a small to medium sized bowl, then stir in the parsley.

Make a well in the centre, add the oil and milk, then stir with a knife from the inside out until the mix comes together as a soft, but not sticky dough.

Bring the dough together with your hands then roll it into log. Divide the log into eight more or less equal pieces. Roll each piece into a ball between the palms of your hands.

Gently drop the dough balls into the stew.

Place the lid back on and simmer gently for twenty five minutes. Leave well alone until you're ready to serve.

Scatter with the parsley either before or after ladling into bowls.