Vegetable Hot Pot

• 2 Tbsp olive oil
• 1 onion, chopped
• 4 leeks, chopped
• 2 carrots, peeled and chopped
• 400 g brown mushrooms, quartered
• 6 baby marrows, sliced
• 1 tin butterbeans, drained and rinsed
• 1 stalk rosemary
• 2 bay leaves
• 250 ml water
• 2 large potatoes, skin on and thinly sliced
• Salt and freshly ground black pepper, to taste

Serves 4–6

1. Preheat the oven to 180°C.
2. Sauté the onion, leeks, and carrots until the onion becomes translucent.
3. Add the mushrooms and cook until they begin to soften.
4. Add the baby marrows, butterbeans, rosemary, and bay leaves, and cook for a further minute.
5. Add the water, season to taste, and simmer for 5 minutes.
6. Transfer the vegetable mixture to an ovenproof dish.
7. Arrange the sliced potatoes on top, overlapping slightly.
8. Brush lightly with olive oil and season with salt and pepper.
9. Bake for 45 minutes, or until the potatoes are cooked through and beginning to crisp.