Fill your kettle and boil it. Place a large pan on a medium heat for 2 mins, then add ½ tbsp olive oil and the diced chicken breast. Fry for 5 mins, turning the chicken pieces once or twice, till the chicken is browned all over.

While the chicken fries, trim the root and top 3cm off the leeks. Halve them and rinse out any grit, then finely slice the leeks. Scoop the chicken out of the pan and set aside on a plate. Turn the heat down to low and add another ½ tbsp olive oil to the pan. Add the leeks, season with a pinch of salt and pepper and fry, stirring often, for 8-10 mins till softened and a little browned.

While the leeks fry, trim and peel the carrots. Thickly slice them on the diagonal. Trim the dry ends off the celery sticks and finely slice them. Peel the potatoes and chop them into chunks a little larger than bite-size. Fill and boil the kettle.

Stir the carrots celery and potatoes into the leeks. Tip the chicken back into the pan, pouring in any resting juices from the plate. Crumble in the stock cube, add 1 tbsp Worcester sauce and drop in the bouquet garni. Stir to mix.

Pour in 1 ltr hot water from the kettle. Pop a lid on the pan, bring to the boil, then turn the heat down and simmer for 10 mins.

While the stew simmers, tip the flour into a mixing bowl. Add 1 tsp baking powder and a pinch of salt and pepper. Whisk with a fork to mix. Add 1 tbsp olive oil and 4 tbsp warm water. Stir to make a loose dough. If it’s a little dry, add another 1-2 tbsp water and mix well.

Divide the dough into 4-6 pieces and shape into dumplings. Take the lid off the stew, taste and add a pinch more salt or pepper if you think it needs it. Add the dumplings to the pan and pop the lid back on. Simmer for another 20 mins, till the dumplings have doubled in size and the veg and chicken are tender.

Ladle the stew and dumplings into 2 warm bowls, discarding the bouquet garni, and serve.