
This warming one-pot classic will give you a succulent, slow-cooked dish for those chilly nights when only a casserole will do.
Chefs notes: Remember to thoroughly defrost the Quorn before you begin.
warning Contains: Celery, Eggs, Gluten
Why Is This Recipe Healthy? [read more]




Cooking Costs [how we calculated these costs]
| Kettle Boil, Hob and Oven | £1.10 |
| Kettle Boil, Hob and Air Fryer | £0.57 |
Per Serving Costs (UK Supermarkets)
| Aldi UK | £1.10 |
| Lidl | £1.12 |
| Sainsburys | £1.13 |
| Asda | £1.18 |
| Morrisons | £1.18 |
| Tesco | £1.25 |
| Waitrose | £1.57 |
| Co-op | £1.83 |
calendar_month Created: 2024-01-01
calendar_month Last Reviewed: 2026-03-10
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| Veggie Pieces g | |
| Brown Onions x | |
| Celery g | |
| Extra Virgin Olive Oil tablespoons | |
| Vegetable Stock x | |
| Whole Wheat Flour g/ tablespoons | |
| Lemon x | |
| Water g | |
| White Potatoes g | |
| Carrots g | |
| Tomato Puree tablespoons | |
| Yeast Extract g/ teaspoons | |
| Fresh Flat Leaf Parsley g |
| Veggie Pieces: | Tofu |
| Brown Onions: | White onion, shallots, leeks |
| Celery: | Fennel, cucumber |
| Extra Virgin Olive Oil: | Vegetable oil, rapeseed oil |
| Vegetable Stock: | Bouillon powder |
| Whole Wheat Flour: | Plain flour |
| Lemon: | Lime |
| White Potatoes: | Sweet potatoes, parsnips |
| Carrots: | Parsnips, sweet potato |
| Tomato Puree: | Passata, ketchup |
| Yeast Extract: | Soy sauce |
| Fresh Flat Leaf Parsley: | Coriander, basil |
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| 1 | Defrost the veggie pieces grams Veggie Pieces |
| 2 | Roughly chop the onion, the celery and the carrot x Brown Onions grams Celery grams Carrots |
| 3 | Make up the stock according to packet instructions x Vegetable Stock grams Water |
| 4 | Thinly slice the potatoes grams White Potatoes |
| 5 | Spread half of the olive oil inside of a suitably sized casserole pot and place over a high heat on your hob tablespoons Extra Virgin Olive Oil |
| 6 | Cook the veggie pieces for 3 to 4 minutes, stirring regularly to turn the veggie pieces |
| 7 | Transfer to a plate, cover and set aside |
| 8 | Add the onions, celery and carrots to the dish and stir-fry for 3 to 4 minutes |
| 9 | Sprinkle over the flour and cook for a further 2 minutes stirring frequently grams/ tablespoons Whole Wheat Flour |
| 10 | Meanwhile - zest and juice the lemon x Lemon |
| 11 | Preheat your air fryer to 120°C / 250°F for a few minutes |
| 12 | Add the lemon juice and zest, yeast extract, tomato puree and stock, and bring to the boil tablespoons Tomato Puree grams/ teaspoons Yeast Extract |
| 13 | Transfer everything from the casserole pot into an air fryer safe, suitably sized, dish, then add the veggie pieces and stir in well |
| 14 | Arrange the sliced potatoes on top of the veg and veggie pieces, cover with a lid or tightly with foil and cook for 1 hour and 10 minutes, or until the potatoes are well cooked through |
| 15 | Once the hour and 10 minutes is up take the dish out of the air fryer and turn up the heat to 160°C / 320°F |
| 16 | Take the lid / foil off the dish and brush the potato slices with the remaining olive oil, then cook the hotpot for a further 8 minutes, uncovered, until the potatoes are golden tablespoons Extra Virgin Olive Oil |
| 17 | Meanwhile - finely chop the parsley grams Fresh Flat Leaf Parsley |
| 18 | Garnish with the parsley and serve |

How to Peel and Slice An Onion

How to Chop Herbs

How to Zest
1 x Knife, Utility
1 x Chopping Board
1 x Kettle
1 x Jug, Measuring
1 x Casserole Pot
1 x Hob
1 x Grater
1 x Citrus Juicer
1 x Air Fryer
1 x Oven Dish
1 x Kitchen Foil
1 x Pastry Brush
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