Heat the oil in a large pan or oven proof casserole dish. Add the onion and fry gently for 5 minutes.
Add the leeks and fry for 2 minutes, then stir in the celery, carrots, butternut squash and turnip and fry for 2 minutes.
Pour in the stock, tinned tomatoes, pearl barley, parsley, bay leaf and thyme and season with salt and pepper.
Cover and bring to the boil then transfer to the oven in an oven proof dish for 45 minutes.
To make the dumplings, rub the flour and butter together to form breadcrumbs. Add the grated cheese and thyme and stir together.
Sprinkle over 2 tablespoons of cold water and mix it all together to form a dough. Divide the dough into small balls about the size of ping pong balls. Place them on top of the stew and cook uncovered for the last 20 - 25 minutes, until the dumplings are golden.
Notes
In a hurry or not all eating together?This dish can be prepared in advance and re-heated.It can be frozen for up to 6 months[nutrition-label]