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Vegetable Hotpot

 

INGREDIENTS (Serves 4)

 

250g carrots, sliced

1 leek, trimmed and sliced

1 level tablespoon flour

2 courgettes, sliced

1 red pepper, sliced

2 teaspoons mixed dried herbs

400g can green lentils, rinsed and drained

400g can butter beans, rinsed and drained

600g potatoes, peeled and sliced

3 tablespoons vegetable oil

 

DIRECTIONS

 

  1. Preheat oven gas mark 6 or 200 C
  2. Cook carrots and leeks in two tablespoons of oil on a low heat in a covered pan for 10 minutes
  3. Stir in the flour and cook for 30 seconds
  4. Stir in 425ml water, continue to stir and heat until thickened
  5. Add courgettes, red pepper, herbs, lentils and butter beans.  Heat until almost simmering and pour into a casserole dish
  6. Arrange the potato slices on top, brush with remaining oil, cover and cook for 20 mins
  7. Uncover and cook for another 50 mins or until golden brown on top.