Another classic British dish with a twist –  Butternut squash makes a tasty change from carrots simmered together with gravy and great value chicken thighs. The dumplings are made with veggie suet too.

SERVES 4 – PREP 15 MINS – COOK 50 MINS

1tbsp vegetable oil

6 boneless skinless chicken thighs

3 red onions, sliced

350g butternut squash slices

1 leek sliced

several sprigs thyme

2tbsp original gravy powder (we used Bisto)

175g self raising flour

75g suet

1 Heat the oil in a large flameproof casserole and brown the chicken thighs for a few minutes. Season generously.

2 Add the onions, butternut squash, leek and a few sprigs thyme. Mix together the gravy powder in a large jug with 2tbsp cold water, then stir in 1litre of boiling water or chicken stock.

3 Pour over the chicken, cover and simmer gently for 30 mins until the chicken and vegetables are tender.

4 Meanwhile, put the flour into the bowl with suet, a generous pinch of salt and the leaves from 4 thyme sprigs.  Gradually add 100-150ml water to form a soft dough.

5 Roll the mixture into plum sized balls and put on top of the casserole. Cover and cook for 20 more mins until cooked through.

Per serving: 675 cals, 34g fat (16g saturated) 65g carbs

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