Winter Warmer Hotpot
I make this a lot, because it is packed with fresh veg and easy to put together – by allowing it to slow-cook in the oven it comes out full of flavour. I like it served with a dollop of crème fraîche or soured cream on top and some freshly ground black pepper. A meal-in-one dish.
|3||large potatoes (or 6 medium), cut widthways into thin round slices|
|3||medium onions, halved then cut widthways into thin slices|
|2||medium carrots, cut into cubes|
|250g||green beans, trimmed and chopped|
|420g tin||butter beans, drained|
|3||vegetarian sausages (or burgers), cooked and chopped into chunky bite-sized pieces (optional)|
|2 tbsp||chopped fresh parsley, or 2 tsp dried mixed herbs|
|800ml||vegetable stock (allowed to cool), mixed with 1 tbsp cornflour|
|2 tbsp||light olive oil, for drizzling on top|
|Black pepper, to taste|
You will need a casserole or baking dish (about 29cm).
Preheat your oven to l80°C/gas mark 4.
Take half of the potato slices and arrange them in the bottom of a casserole or baking dish (about 29cm). Layer all of the onion slices over them, then scatter the carrots and green beans over the onion, followed by the butter beans and then the sausage or burger pieces (if using). Sprinkle in the herbs and finish with a final layer of the remaining potato slices.
Now carefully pour in the vegetable stock, which should come to about 1cm below the final (top) layer of potato. Drizzle with the olive oil, grind over some black pepper and cover the dish with baking foil.
Place the dish on the middle shelf in the oven. Leave to cook for 1 hour 45 minutes, then take off the baking foil, dot the potatoes with butter or olive oil and cook for a further 15 minutes, until the top layer of potatoes is golden and slightly crisp.