Howdy Partner, I wasn’t sure what to have for lunch today so grabbed my copy of The Best Ever Vegetarian Cookbook by Roz Denny for inspiration and the result was this quick hotpot. I added celery, chilli and garlic and used Frylight olive oil spray instead of oil for extra healthiness.
Serves 4 or 5 on its own.
1 onion, chopped
1 red pepper, diced
2 large carrots, diced
2 sticks celery, chopped
2 red chilli, chopped
2 cloves garlic, chopped
115g green beans, chopped
400g tin baked beans
200g tin of sweetcorn (undrained)
1 tablespoon tomato puree
150g potatoes, thinly sliced*
1 teaspoon barbecue spice seasoning (I used Nando’s Barbecue Peri-Peri Seasoning)
Frylight olive oil spray
1. Spray the cold pan with Frylight olive oil spray (15 sprays should do it), heat the pan and then saute the onion, carrot, celery and pepper in until soft but not browned.
2. Add the chilli and garlic and cook for another minute.
3. Add the green beans, baked beans, sweetcorn, tomato puree and the barbecue seasoning, add salt and pepper to taste and bring to the boil then simmer for 5 minutes.
4. Transfer the hotpot to an ovenproof dish and cover with the sliced potato, spray lightly with frylight (couple of sprays) to help with browning and sprinkle a little paprika on top then bake at gas mark 5 for 30-40 minutes until the potato is cooked.
*You might need more potato depending on the shape and size of the ovenproof dish you use, I used a deep round one so didn’t need as much as a shallow flat one would.