Philippa liked this one a lot. Serves 2 or 3 people, and it's quite easy too. Make sure you do the chopping/slicing before you start cooking since it all happens quite quickly.
2 tbsp olive oil
2 chicken breasts, cubed
1 butternut squash, peeled and cubed
1/2 an onion, sliced
3 cloves garlic, sliced
2 tbsp tomato puree
1/2 beef stock cube
For the dumplings:
100g self-raising flour
Heat the olive oil nice and hot in a deep pan. Put the chicken breasts in, stir them around quickly for a second or two, and then put the onion in too and stir-fry for a couple of minutes. Add the garlic and squash and mix.
Add the tomato puree and the crumbled-up stock cube, then pour over enough boiling water to cover and mix everything well. Cover and bring to a simmer, then allow to bubble gently for 30 minutes.
Meanwhile, make the dumplings: mix the suet and flour with just enough cold water to form a doughy mixture and shape into balls. Put these into the pan on top of the stew when there's 20 minutes cooking time left.