This Vegetable Hotpot is comforting, tasty and definitely not boring.

The sauce, made with a interesting mix of everyday store cupboard ingredients, elevates what could be a dull vegetable on vegetable dish to something you could serve to friends or family, if we ever get out of lockdown in the UK!

In the meantime it’s a wonderful dish to warm you up on these cool winter nights, which only tastes better as leftovers.

Serves 6

INGREDIENTS

1 Leek

5 Carrots

1 Large Onion

1/2 a Butternut Squash

4 Cloves of Garlic

2 White Potatoes

1 Sweet Potato

1 Vegetable Stock Cube

1 Tablespoons Mixed Herbs

3 Teaspoons Tomato Puree

1 Tablespoon Wholegrain Mustard

1 Tablespoon Marmite

1 Tablespoon Honey

150g Plain Flour

180g Butter

1 Cup Red Wine

4 Sprigs Fresh Rosemary

4 Sprigs Fresh Sage

METHOD

Preheat the oven to 170°C.

Peel and dice the onions, carrots, butternut squash, garlic cloves and leeks.

Add the onion, rosemary, garlic sage, celery and the butter into a large frying pan. Place over a medium heat on the stove top until they soften.

Once softened add in the carrots, butternut squash, mixed herbs, tomato paste, mustard, marmite and honey into the frying pan and turn the heat to low.

Allow to warm through then add in the flour, cook it out for 5 minutes and stir so it combines with the sauce.

Add the stock cube into the pan with 2 pints of water and a cup of red wine. Let the sauce simmer for 10 to 20 minutes.

Season with salt to taste then pour into a 30 x 20 cm casserole tray.

Peel and slice the potatoes. Layer the potatoes over the top of the contents of the pan and place it to the oven for approximately 45 to 60 minutes.

Enjoy hot!