• 150g day old wholemeal bread
  • 2 cloves garlic
  • ½ x 25g pack basil, torn
  • 80g California walnuts, roughly chopped
  • 1 medium egg, beaten
  • 1 tablespoon rapeseed oil
  • 1 onion, chopped
  • 400g can chopped tomatoes
  • 400g can borlotti beans (cranberry beans), drained and rinsed
  • 400g can cannellini beans, drained and rinsed
  • 300ml low salt vegetable stock made with ½ stock cube


  1. Preheat the oven to 200°C.
  2. Make the dumplings by tearing the bread into a food processor and add 1 clove garlic, half the basil and 50g walnuts, blitz to give a coarse crumb. Stir in the egg and mix to well combine. Roll into 8 balls.
  3. Heat the oil in a large saucepan and fry the onion for 4-5 minutes, add the remaining garlic, chopped, and fry for a further 1 minute.
  4. Stir in the tomatoes, beans, stock and remaining basil and walnuts. Bring to the boil then transfer to a 2-litre serving dish.
  5. Add the dumplings, pressing them into the sauce slightly. Bake for 20-25 minutes until golden.