Heat some oil in a large casserole dish, fry the carrot, onion and celery over a medium to high heat for about 7-8 minutes until they start to soften.

Add the chopped thyme and cook for another 2 minutes.

Add the garlic, stir and cook for one minute.

Then add the butter, once the butter has melted, add the flour and mustard powder and stir well. Cook for one minute.

Pour in the apple cider, followed by the chicken stock. Stir well.

Now add the chicken, stir well. Cover with a lid or tin foil and leave to simmer for 20 minutes until the chicken has cooked through.

Meanwhile, preheat the oven to 180℃.

Prepare the dumplings. Add all the dry ingredients into a mixing bowl and mix well, then gradually add the water and mix until a dough has formed. You might want to get stuck in with your hands.

With floured hands roll the dough into 8 equal sized balls.

Once the chicken is cooked, take the lid off and add the peas, broad beans, spring onion and green beans. Mix well.

Place the dumplings into the casserole, so that they are half submerged in the stew.

Place it into the oven uncovered for 20 minutes until the dumplings are puffed up and golden.

It's ready to serve. Enjoy!