Ingredients Jump to Instructions ↓

  1. 2-3 tbsp vegetable oil , for frying

  2. 1 onion

  3. 1 clove garlic , finely chopped

  4. 2 tbsp tomato puree

  5. 1 splashes soy sauce

  6. 200 ml madeira

  7. 2 tbsp pearl barley

  8. 200 ml vegetable stock

  9. 3 parsnips , chopped

  10. 3 carrots , chopped

  11. 5 sticks celery

  12. 4-6 baking potatoes , peeled and thinly sliced on a mandolin

  13. 1 tbsp thyme , chopped

  14. 150 ml olive oil pickled beetroot , or red cabbage to serve

Instructions Jump to Ingredients ↑

  1. Vegan lancashire hot pot Vegan lancashire hot pot Method 1. For the sauce: heat the oil in a large pan and fry the onion and garlic until soft. Add the tomato purée and cook for 5 minutes. Add the soy sauce and Madeira bring to the boil, and then add the stock and barley. Simmer for 25 minutes until the barley is soft.

  2. For the vegetables: heat the stock in a pan and bring to the boil. Add the parsnips, carrots and celery to the pan and cook until tender, then remove from the pan. Cook the potato slices until tender and remove from the pan.

  3. Preheat the grill.

  4. Assemble the hot pots by layering the parsnips, carrots and celery in individual pie dishes. Spoon over the sauce then add the thyme. Toss the potatoes in the olive oil, season well with salt and pepper then layer on top of the vegetables.

  5. Put under the hot grill until the top is browned.

  6. Serve with pickled beetroot or red cabbage.


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