Roald Dahl Day & Boggis’s Chicken & dumplings recipe

It’s Roald Dahl Day! I’ve always been a big fan of Roald Dahl, even before the tween years of Harry Potter and then a passion for thriller and crime novels, Roald Dahl was there.

 I remember my mum reading James and the Giant Peach to me, falling in love with Willy Wonka and his factory of delights… being terrified of the Witches. It was always a massive part of my childhood, something that I really enjoyed. The spirit around Roald Dahl isn’t just in the books though, the characters really come to life and they are such a huge part of our world whilst retaining their own very unique world too.

 This year, to bring the magic to life on this special day, Roald Dahl HQ have set up a pack to help you recreate special moments from the book where your little ones become little heroes and help them to believe in magic. From helping the BFG on special missions to mixing up George’s marvellous medicine like Edith and I did in this video.

 If you want to get involved, it doesn’t need to be today, it can be any time. This costs next to nothing, you just need a printer, 5 minutes and a little bit of love. I know, cheesy… but it’s true. I don’t get to do these things often enough for my kids and I feel so guilty that I don’t have that quality time to give them at their demand. Making them feel special makes me feel special too.

 You might remember if you have been following the blog for a time this Snozzcumber recipe? Well I wanted to share another recipe in honour of Roald Dahl Day!

Boggis’s chicken & dumplings:

I’ve taken this recipe from the Roald Dahl’s revolting recipes book, the same place I had the snozzcumber recipe, but I’ve changed rather a lot to make it suit our family – so here’s my version!

  • 2 large chicken breasts
  • 1 large onion chopped
  • 3 carrots chopped thickly
  • 50g peas
  • a handful of parsley, chopped
  • 1 chicken stock cube
  • 60g butter
  • 60g flour
  • 450ml milk
  • 900ml chicken stock
  • pepper and salt


  • 100g self raising flour
  • 50g suet
  • 50g sweetcorn (if you like!)
  • cold water to bind
  • salt and pepper

Chop the carrots and chicken and add to a slow cooker with the peas (doesn’t matter if they are still frozen). Chop the onion and fry in a saucepan with the butter until soft, add the flour and milk to make a béchamel – add the parsley, salt and pepper and then, once smooth, pour over the chicken and veg in the slow cooker. Add the stock and give a good stir.

Lastly, make the dumplings: combine the suet, sweetcorn and flour. rub together and then add enough cold water, bit by bit, to make a dumpling shape. Make small egg shape and plonk on top of the casserole in the slow cooker. Cook for 2-3 hours.

Happy Roald Dahl day everyone!

H 🙂

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