Lancashire Hot Pot

1. Place the potatoes into a large pan of boiling water and simmer until almost cooked. Drain and set to one side.
2. In a large saucepan gently sauté the onions for 5 minutes. Add the garlic and carrots and continue to cook for another 5 minutes.
3. Add the vegan Quorn chunks, flageolet beans, vegetable stock, and mixed herbs. Simmer for 5 minutes, then add the gravy powder and peas.
4. Place your filling into a heatproof casserole dish and top with the cooked sliced potato. Drizzle over a little olive oil and season with salt and pepper. Place your hot pot under a warm grill for 5–10 minutes or until golden brown.

Serving suggestion: Green beans and pickled cabbage. 

Chef’s tip: By pre-cooking the potatoes and then finishing them off under the grill you save time and still end up with a beautifully golden topping. If your grill is not large enough, simply bake in the oven at 180°C/350°F/gas mark 4, for 20 minutes. 

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