Sweet And Sour Hot Pot
INGREDIENTS (Serves 4)
◆ 2 tbsp sunflower oil
◆ 1 onion, chopped
◆ 1 leek, sliced
◆ 5cm piece fresh root ginger, grated
◆ 1 clove garlic, crushed
◆ 300ml passata
◆ 150ml pineapple juice
◆ 1tbsp soy sauce
◆ 2tbsp white wine vinegar
◆ 1tbsp light brown sugar
◆ 200g cauliflower florets
◆ 2 carrots, cut into sticks
◆ 350g butternut squash, peeled and cubed
◆ 400g can chick peas, drained
◆ 100g green beans, halved widthways
◆ 400g potatoes
◆ 15g butter, melted
◆ 2tbsp grated Cheddar cheese
◆ Salt and freshly ground black pepper
1 Heat 1tbsp oil in a 1.75l flameproof casserole and sauté the onion for 5min. Add the leek, ginger and garlic and cook for 1min. Stir in the passata, pineapple juice, soy sauce, vinegar and sugar.
2 Heat oven to 200°C/ Fan180°C/Gas 6. Add the cauliflower, carrots, squash, chick peas and green beans. Stir well, season and bring to the boil. Cover and transfer to the oven for 15min. Meanwhile grate the potatoes and mix with the melted butter and season.
3 Place the potato mixture over the top of the hot pot, re-cover and cook for 15min, in the oven. Uncover, sprinkle with the cheese and cook for a further 20-30min until potatoes are cooked and golden.