Lancashire Hotpot heart_plus
Air Fryer Method [switch to oven]
do_not_disturb_on add_circle
| 1 | Defrost the veggie pieces grams Quorn Pieces |
| 2 | Roughly chop the onion, the celery and the carrot grams Carrots x Brown Onions grams Celery |
| 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 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 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 |