• Serves: 10


  • Mushroom broth
  • 10g of thyme (tired so it can be removed after cooking)
  • 150g sliced white onions
  • 20g crushed garlic
  • 1kg mushrooms
  • 30g balsamic vinegar
  • 1.5 ltr of water
  • 1g xanthan gum (if unavailable use cornflour)
  • 25g marmite
  • 5g sherry vinegar
  • Cheese dumplings
  • 145 vegetable suet
  • 250g s/r flour
  • 2 eggs
  • 100g grated mozzarella
  • 100g smoked apple wood cheese
  • 15g chopped flat leaf parsley
  • 15g chopped chives
  • 15g salt
  • 150g milk
  • 100g melted butter to be saved until the end
  • 2 x hispi or savoy cabbage
  • 20g rapeseed oil
  • 100g butter
  • Season to taste

Love it or hate it, this Marmite and mushroom broth with smoked cheese dumpling is perfect on a cold winter’s day


Mushroom broth

  • Sauté the mushrooms, onions, thyme and garlic until cooked
  • Cover with water and balsamic vinegar,  simmer for one hour.
  • Strain the mushrooms, add the xanthan gum, marmite and sherry vinegar and bring back up to a simmer.
  • (Note the mushroom that have removed will not be used for this dish but could be used in something else)

Cheese dumplings

  • Mix everything together to make a dough, being careful not to over mix.
  • Roll into 10 x 75g balls.
  • Bake in the oven that is set on stream roast at 175c for 8 mins,
  • Remove from the oven and brush with butter and return to the oven for another 4 mins

Preparing the cabbage 

  • Cut the cabbage in half and cover with the oil and cook in medium pan flat side down until the cabbage is black.
  • Remove the cabbage and cut out the root, then roughly chop into large pieces.
  • Return to the pan and warm back though and add the butter

To Serve

  • Place the cabbage on to the plate and top with the dumpling and then finish with the broth and serve

More from Daryll Young
View more recipes