Chop the chicken into bitesize pieces. Heat the oil in a large casserole dish and add the chicken. Brown briefly (don't cook all the way through), then remove from the pan.

Tip the chopped onion, carrot, celery and fennel to the pan. Cook for 5 minutes, stirring often, then return the chicken to the pan. Stir in the flour, then pour in the stock. Add the bay leaves, thyme and mushrooms, season, and bring to the boil.

Put a lid on the dish and pop in the oven at 180 degrees for 20 minutes.

For the dumpings, tip the self-raising flour, suet and parsley into a bowl. Season with salt and pepper. Add cold water a little at a time - you'll probably need 150-200mls total - until it forms a pliable dough.

When the casserole has been in the oven for 20 minutes, take it out (leave the oven on). Form little balls (about 1.5 inches in diameter) with the dough and place evenly spaced on top of the casserole. This mixture made 14 dumplings.

Put the lid back on and return to the oven for another 25 minutes. Yum!