Heat oil in ovenproof pan or dish, fry chicken until golden,turning as neccesary, remove from pan

Lower heat, Place bacon/ ham in pan and fry for a couple of minutes, add onion and leeks, cook until soft, without browning.

Add plain flour and stir, cook for two minutes,without browning, stir constantly

Slowly add the wine, or cider still stirring, stir in stock, season. Allow to thicken.

Replace chicken, add bayleaf, reduce heat, put on lid simmer for 45 minutes, stir occasionally.

Meanwhile heat oven to 200C.

Add pesto, peas and tomatoes.

Make dumplings, rub butter & self raising flour together until it looks like breadcrumbs, add cheese and lightly stir in 80 ml cold water to form a soft dough. You can add ground black pepper or pinch of grated nutmeg at breadcrumb stage. No need for salt as cheese is salty enough!

Divide in to 8 pieces and roll into balls, dip tops into pine nuts then place on top of stew. Sprinkle any leftover pine nuts on top.

Place in oven for 25-30 minutes until dumplings are nicely golden and cooked.

Serve with vegetable of choice (creamed potato goes well) Enjoy