Bread Dumplings with Peas & Chanterelles Mushrooms

Our method

1. Heat the milk until it starts to boil, then pour it over the bread in a large bowl. Stir, cover with cling film and leave for 15 minutes.
2. Cook the onions in butter over a medium heat, until tender.
3. Refer to pack cooking instructions to cook the peas. Add the onions, peas and eggs to the bread mixture and season with salt, pepper and nutmeg.
4. Using your hands, squeeze the dough through your fingers until it is smooth and sticky.
5. Form a test dumpling the size of a tangerine and gently drop it into a large pan of slightly salted boiling water. If it falls apart, the dough is too wet, so stir some breadcrumbs into the dumpling dough.
6. Shape the remaining dough into equally-sized dumplings, drop into the water and simmer for 15–20 minutes.
7. For the sauce, bring the cream to the boil, season with salt, pepper and nutmeg and reduce it by ½.
8. Sauté the chanterelles mushrooms in butter and add a few peas.
9. Arrange the dumplings, mushrooms and peas on a deep plate, pour over the sauce and serve.