by Hugh Fearnley-Whittingstall's 'How to Eat 30 Plants in a Week'
(Bloomsbury)
Photography: Lizzie Mayson
This is a wonderful medley of chunky winter roots, with the addition of wholesome, hearty butter beans to give body and creaminess, all topped off with a crispy potato crust. A lovely vegan version of a meaty hot pot.

Serves 4
Ingredients

3 large carrots, scrubbed or peeled
2 medium parsnips, scrubbed or peeled
2 red onions, quartered
3 sprigs of rosemary
3 bay leaves
A few sprigs of thyme (optional)
½ tsp dried chilli flakes
2 tbsp rapeseed or olive oil
About 300ml vegetable stock
1 tbsp tomato purée
400g tin butter beans, drained and rinsed
Sea salt and black pepper
Potato topping
300g large waxy potatoes (skin on)
2 tbsp vegetable oil or melted fat

Method
Preheat the oven to 200°C/180°C Fan/Gas 6.
Cut the carrots and parsnips into chunky pieces on the diagonal and place in a large roasting tray with the onions. Add the herbs, chilli flakes and some salt and pepper, trickle over the oil and toss it all together. Roast on the top shelf of the oven for 30 minutes.
In the meantime, pour the vegetable stock into a jug and whisk in the tomato purée.
Take the tray from the oven – the veg should be golden and starting to soften, but still a little firm when poked with a knife. Transfer them to a deep 20–23cm baking dish or casserole.
Add the butter beans to the veg and give everything a good stir. Pour on enough stock to just cover everything (you may need a little more or a little less depending on the size of your dish).
Slice the spuds very thinly into 5mm thick slices, rinse and pat dry. Toss with the oil or melted fat and some salt and pepper. Arrange the potato slices overlapping over the vegetables. Cover the dish with foil (or place the lid on the casserole if using) and lower the oven setting to 170°C/150°C Fan/Gas 3. Bake for 30 minutes or until the potatoes are tender.
Take out the dish and remove the foil or lid. Turn the oven setting back up to 200°C/180°C Fan/Gas 6. Return the hot pot to the oven and bake for a further 12–15 minutes until the potato topping is golden and crispy. (You can speed this up if you use an oven grill setting, but keep a close eye on it to make sure the topping doesn’t burn!)
Dish the hot pot up onto warmed plates. I like to serve greens on the side, such as my Leeks, greens and caraway (recipe below) or a simple green salad.
Leeks, Greens and Caraway
Leeks become deliciously sweet and tender when gently sweated for a while, making them the perfect foil for the punchy taste of cabbage. Caraway seeds add a lovely aromatic note here, and a nibblesome texture too.
Serves 4
Ingredients
2 leeks, trimmed and well washed
25g butter or olive oil, plus extra to serve
1 tsp caraway seeds
1-2 tsp dried seaweed flakes (optional)
2-3 garlic cloves, finely grated
½ medium cabbage, such as Savoy, Hispi or January King
Sea salt and black pepper

Method
Thinly slice the leeks into 5mm thick slices, slightly on the diagonal, set aside.
Melt the butter or heat the oil in a large saucepan over a medium-high heat. Add the caraway seeds and allow to sizzle for a minute or so.
Now add the leeks with a pinch of salt, and the seaweed flakes if using. Give it all a good stir and sweat for a few minutes, then turn down the heat to medium.
Put the lid on the pan and sweat for 10-12 minutes, lifting the lid off to stir occasionally. If the leeks start to colour, just add a splash of water then continue. Add the garlic, stir and sweat for another couple of minutes.
In the meantime, shred the cabbage and cook it briefly: either steam it for 5 minutes or simmer in lightly salted water to cover for 3 minutes. Drain and set aside until the leeks are done.
Add the cabbage to the leeks, season well with salt and pepper and cook together for just a couple of minutes. Toss with a knob of butter or a dash of olive oil, add a final twist of pepper, then serve.
Drinks tasted on air alongside the dish

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