Ingredients (serve 4)

2 fennel bulbs, weighing about 450 grams

2 tablespoons sunflower oil

1 large onion, peeled and sliced

1 and a half tablespoons paprika

1 tablespoon plain flour

300 ml vegetable stock

400 grams fresh or canned chopped tomatoes

450 grams potatoes, peeled and cut into 2-1/2 cm chunks

125 grams small button mushrooms

salt and freshly ground black pepper

For the dumplings

1 tablespoon sunflower oil

1 small onion, peeled and finely chopped

1 medium egg

3 tablespoons milk

3 tablespoons freshly chopped parsley

125 grams fresh white breadcrumbs

1. Cut the fennel bulbs in half widthways. Thickly slice the stalks and cut the bulbs into 8 wedges. Heat the oil in a large saucepan or flameproof casserole. Add the onion and fennel and cook gently for 10 minutes until soft. Stir in the paprika and flour.

2. Remove from the heat and gradually stir in the stock. Add the chopped tomatoes, potatoes and mushrooms. Season to taste with salt and pepper. Bring to a boil, reduce the heat and simmer for 20 minutes.

3. Meanwhile, make the dumplings. Heat the oil in a frying pan and gently cook the onion for 10 minutes, until soft. Leave to cool for a few minutes.

4. In a bowl, beat the egg and milk together, then add the onion, parsley and breadcrumbs and season to taste. With damp hands form the breadcrumb mixture into 12 round dumplings, each about the size of a walnut.

5. Arrange the dumplings on top of the goulash. Cover and cook for a further 15 minutes until the dumplings are cooked and the vegetables are tender. Serve immediately.

Editor: Donald