Autumn evenings in with wilko.

Post contains gifted products.

With the darker, colder evenings drawing in, there is no where I’d rather be than at home. So when wilko contacted me about their dinnerware range. I was interested to try it and it inspired me to make a delicious comforting Autumn stew.

The dining range is gorgeous and I was so impressed with the designs. They are very seasonal and great value for money. Considering you get 4 plates, 4 side plates and 4 bowls for just £30. A great new home present this Christmas time. I have always loved wilko for their homeware and their seasonal items are some of the best. I am excited to see what they have coming out for Christmas, maybe I can do a Christmas homeware haul on here?

Wilko dining set
Autumn vegetable stew

Just look how gorgeous it looks on your dining table. The perfect dinner party set up.

Cheap dining sets
Vegetarian stew with dumplings

Burn’s night veggie stew with Dumplings

50g  butter, softened
125g  self-raising flour
40g  Cheddar cheese, crumbled
1 tbsp  thyme leaves
  For the stew:
3 tbsp  olive oil
large onion, roughly diced
celery sticks, roughly diced
3 tbsp  plain flour
1 tbsp  Marmite
1/2 tbsp  tomato purée
2l  hot vegetable stock
carrots, peeled and chopped into chunky pieces
parsnips, peeled and chopped into chunky pieces
½ head (about 450g)  swede, peeled and chopped into chunky pieces
small sweet potatoes (500g), peeled and chopped into chunky pieces
2-3  rosemary sprigs, plus extra, chopped, to sprinkle

Start by making the dumplings. Rub the butter into the flour and mix with the Cheddar and thyme. Add
just enough cold water to bring the mixture together to a soft dough and divide into 5–6 small dumplings.

Preheat the oven to 190°C/fan 170°C/gas 5. Heat the oil in a large casserole dish and fry the onion and
celery over a low heat for 10 minutes until soft and translucent. Add the flour into the pan, whisking
constantly to make a roux. Add in the Marmite and tomato purée followed by the stock, a glug at a time,
whisking all the while to make a smooth base to the stew.

Throw the carrots, parsnips, swede, sweet potatoes, rosemary and bouquet garni into the dish and bring to a boil. Cook the stew, with the lid off, for 5-7 minutes. The vegetables should be cooking nicely but still have a bite to them. 

Rinse the orzo pasta well, in a sieve, and the pour into the casserole along with the chestnuts. Season well and place the dumplings on top of the casserole. Sprinkle over a little chopped rosemary and bake in the oven, with the lid off, for 20-30 minutes until the dumplings are puffed up and nicely cooked and the vegetables are tender. 

What will you be serving on your wilko dining range this Autumn? Shop the range here.


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