Slow cook whole roast chicken and dumplings

Ingredients

• 1 tbsp. olive oil
• 1 medium free-range chicken, about 1.5kg
• 200 g (7oz) pack smoked bacon lardons
• 400 g (14oz) leeks, thickly sliced
• 2 sticks celery, sliced
• 2 large garlic cloves, finely chopped
• 2 bay leaves
• 250 mL (9 fl oz) dry white wine
• 300 g (11oz) Chantenay carrots, or normal carrots cut into large chunks
• 300 g (11oz) baby parsnips, peeled and quartered lengthways
• 350 mL hot chicken stock
• 125 g (4oz) self-raising flour
• 1 tsp. english mustard powder
• 25 g (1oz) cold butter, cubed
• 1 tsp. very finely chopped rosemary leaves
• 1 tbsp. finely chopped parsley, plus extra to serve
• 25 g (1oz) mature Cheddar cheese, grated
• 2 tbsp. natural yogurt
• Buttered seasonal green veg, to serve

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