Lancashire Hotpot heart_plus
Oven Method [switch to air fryer]
do_not_disturb_on add_circle
| 1 | Defrost the veggie pieces grams Veggie Pieces |
| 2 | Roughly chop the onion, the celery and the carrot x Brown Onions grams Carrots grams Celery |
| 3 | Make up the stock with 125g boiling water per serving grams Water x Vegetable Stock |
| 4 | Thinly slice the potatoes grams White Potatoes |
| 5 | Preheat your oven to 160°C / 140°C Fan / Gas mark 3 / 325°F |
| 6 | Spread the olive oil inside of a suitably sized casserole pot and place over a high heat on your hob tablespoons Extra Virgin Olive Oil |
| 7 | Cook the veggie pieces for 3 to 4 minutes, stirring regularly to turn the veggie pieces |
| 8 | Transfer to a plate, cover and set aside |
| 9 | Add the onions, celery and carrots to the dish and stir-fry for 3-4 minutes |
| 10 | Sprinkle over the flour and cook for a further 2 minutes stirring frequently grams/ tablespoons Whole Wheat Flour |
| 11 | Meanwhile - zest and juice the lemon x Lemon |
| 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 | Add the veggie pieces to the dish, stir in and remove from the heat |
| 14 | Arrange the sliced potatoes on top of the veg and veggie pieces, cover with a lid and cook in the oven for 1½ hours, or until the potatoes are well cooked through |
| 15 | Once the hour and a half is up take the dish out of the oven and turn up the heat to 200°C / 180°C Fan / Gas mark 6 |
| 16 | Take the lid off the dish and brush the potato slices with olive oil, then cook the hotpot for a further 10 minutes, uncovered, until the potatoes are golden |
| 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