Lancashire hotpots

Lancashire hotpots
  • Serves icon Serves 6
  • Time icon Ready in 1 hour 45 min

Try this vegetarian Lancashire hotpot recipe, made with pearl barley, parsnips, carrots and onions.

Nutrition: per serving

Calories
248kcals
Fat
6.8g (2.5g saturated)
Protein
7.6g
Carbohydrates
39.8g (19.2g sugars)
Salt
1g
Calories
248kcals
Fat
6.8g (2.5g saturated)
Protein
7.6g
Carbohydrates
39.8g (19.2g sugars)
Salt
1g

Ingredients

  • 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

Method

  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.

delicious. tips

  1. 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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