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Vegetable Hot Pot

Ingredients Required:

1kg Estima potatoes(s)



1 Spanish Onion.(s)



1kg Leeks.(s)



1kg Carrots (White Heritage)(s)



1kg Loose Broccoli(s)



1 Purple Cauliflower (s)



1 Golden Delicious Apples (Italian)(s)



1 Sage (60G Pack)(s)



Plain (all-purpose) Flour
Salt and Pepper
Cheddar Cheese
Vegetable Stock

In this recipe, a variety of vegetables are cooked under a layer of potatoes, topped with cheese and cooked until golden brown.


2 large potatoes, thinly sliced

2 tbsp vegetable oil

1 red onion, halve and sliced

1 leek, sliced

2 garlic cloves, crushed

1 carrot cut into chunks

100g/ 3 1/4ozbroccoli florets

100g/ 3 1/4oz caulifolwer florets

2 small turnips, quartered

1tpsn plain (all-purpose) flour

700ml/ 1 1/4pints/ 3cups vegetable stock

150ml/ 1/4pint 2/3cup dry cider

1 eating apple, cored and sliced

2 tbsp chopped sage

pinh of cayenne pepper

50g/ 1 3/4oz/ 1/2cup grated cheddar cheese

salt and pepper


  1. Cook the potato slices in a saucepan of boiling water for 10 mins.  Drain thoroughly and reserve.
  2. Heat the oil in a flameproof casserole.  Add the onion, leek,garlic and saute, stirring ocassionally, for 2-3 mins.  Add the remaining vegetables and cook, stirring constantly, for a further 3-4 mins.
  3. Stir in the flour and cook for 1 min.  Gradually add the stock and cider and bring to the boil.  Add the apple, sage and cayenne pepper and seaon well.
  4. Arrange the potato slices on top of the vegetable mixture to cover.
  5. Sprinkle the cheese on top of the potato slices and cook in a pre heated oven, 190C/ 375F/ gas mark 5 for 30-35 mins or until the potato is golden brown.  Serve immediately.