Serves 6

Lancashire hotpots recipe

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Ready in 1 3/4 hours

1 tbsp olive oil
1 large onion, sliced
200g tomato purée
Good glug of Madeira
2 tbsp pearl barley
Dash of Tabasco sauce
3 litres fresh vegetable stock, hot
24 baby onions, unskinned
2 carrots, sliced
2 parsnips, cored and cut into batons
3 celery sticks, roughly chopped
2 baking potatoes, very finely sliced
25g butter, melted, for brushing

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1. Heat the oil in a large saucepan over a medium heat. Cook the onion for 5 minutes, stirring. Add the tomato purée and cook for 8 minutes, stirring – this intensifies the flavour.
2. Stir in the Madeira and boil for a few minutes. Add the barley, Tabasco and 1 litre stock. Boil, then simmer for 20 minutes to reduce by one-third.
3. Bring the remaining stock to the boil in a large saucepan and add the baby onions. Cook for 5 minutes then cool in cold water. Peel. Blanch the other veg (do the potatoes separately) for 3 minutes. Lift into a colander to drain well then season and set aside.
4. Preheat the grill to medium-high. Put the veg (except the potatoes) in 6 x 300ml pie dishes. Spoon in the sauce and top with overlapping potato slices. Brush with butter and grill on a baking sheet for 8-10 minutes, until golden.

Nutritional info

Per serving: 248kcals, 6.8g fat (2.5g saturated), 7.6g protein, 39.8g carbs, 19.2g sugar, 1g salt

Chef's tip

To freeze: once made, cool, cover and freeze for up to 3 months. Thaw and reheat at 190°C/fan170°C/gas 5 for 20-25 minutes, until piping hot.

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