Vegetable and Butter Bean Hotpot

Prep: 25 minutes. Cook: 40 minutes.

1. Heat 10ml vegetable oil in a large pan and cook the onion for five minutes or until soft, then add the garlic and cook for a further 2-3 minutes.
2. Add the MAGGI Rich & Rustic, red lentils, vegetable bouillon and rosemary. Simmer for 10 minutes then blitz the sauce with a food processor.
3. Return the pan to the stove, add the carrots and swede and cook for 10 minutes before adding the potato, celery and leek.
4. Keep the pan on the heat until all the vegetables are cooked. Stir in the drained butter beans and few dashes of hot sauce, if desired also letting down with a little water if needed.
5. Blanch the sliced baking potatoes in a separate pan of boiling water for 3 minutes, or until just softened.
6. Transfer the vegetable mix to an oven proof dish then layer the blanched potatoes, ensuring they overlap and fully cover the surface of the hot pot.
7. Brush with the remaining vegetable oil and bake for 30 to 40 minutes in an oven pre-heated oven to 190°C/ 375°F/ Gas Mark 5.

Haricot beans are a great substitute if you don’t like butter beans. Serve this dish with roasted parsnips and curly kale.