Dice the garlic and onion then fry in oil. Add swede, carrot, kumera and cauliflower (you might like to pre-boil the harder veggies a little). Cook for 2-3 minutes then add mushrooms, tomatos and broccoli.
Dissolve cornflour in water to form a bit of a paste then add stock and add to mix to the saucepan. Stir and simmer for a while, add oregano and then place into an oven-proof dish. Bake for 20 mins.
Meanwhile, sift flour into bowl, add butter and cheese and stir. Add oregano if you like in a separate bowl, beat egg and milk then add to dry ingredients to make a dough. Roll out and cut into small circles about 5cms across.
Take dish out of oven and place the little circles around the edges of the dish just crossing over a little. Increase temperature in oven to hot. Brush dough with milk and sprinkle extra cheese over the whole lot.
Cook for a further 10-15 minutes until dumplings have risen and turned golden brown.
Depending on how big you chop the hard veggies, they might take a little longer to cook.
Kumara is also known as a sweet potato.
Swede is known as a rutabaga.