1 hour 30 mins

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1 tablespoon rapeseed oil

125g smoked lardons (or smoked streaky bacon cut into small pieces)

4 shallots, peeled and diced

8 skinless, boneless chicken thighs

3 leeks, trimmed, washed and sliced (use the white and the green)

450ml chicken stock

Sea salt and pepper to taste

Chopped fresh parsley

225g self raising flour

1 teaspoon dried herbs (such as parsley, sage, thyme, majoram and rosemary) (or 1 tablespoon of fresh herbs)

Sea salt and pepper to taste

110g shredded vegetable or beef suet

Water, to mix

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1. In a large oven-proof shallow saute pan that has a lid, heat the oil and then add the lardons and shallots; fry over a gentle heat until the bacon fat is crisp and the shallots are soft. Push the bacon and shallots to one side, or remove, and add the chicken thighs, increase the heat and cook the chicken until it is a pale golden brown. Add the bacon and shallots back into the pan if removed, before adding the chopped leeks.

2. Saute the leeks for 2 to 3 minutes and the add the chicken stock, season to taste with salt and pepper, cover with a lid and simmer over a low heat for 25 to 30 minutes, or until the chicken and leeks are cooked.

3. Whilst the chicken casserole is simmering, pre-heat the oven to 200C/400F/Gas mark 6 and make the dumplings; Mix the flour with the salt, pepper and herbs in a mixing bowl. Stir in the suet and then add water VERY carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky. Shape the dough into 8 round dumplings.

4. Take the casserole off the hob, take the lid off, and drop the dumplings on top of the chicken and leeks, place the casserole dish in the pre-heated oven and bake for 20 minutes until the dumplings are well-risen , crusty and golden brown.

5. Remove from the oven, scatter the fresh parsley over the casserole and serve straight away with steamed Blas Y Tir baby Welsh potatoes.