Individual Vegetarian Lancashire Hotpots

“This is vegetarian comfort food, pure and simple. A Simon Rimmer recipe.”
1hr 30mins

Ingredients Nutrition


  1. Heat oil in large saucepan over medium heat. Cook onion 5 minutes, stirring. Add tomato puree and cook 8 minutes more, still stirring.
  2. Stir in Madeira and boil for a frew minutes. Add barley, Tabasco, and 1 litre stock. Bring to boil and simmer 20 minutes to reduce by one-third.
  3. Bring remaining stock to boil in a large saucepan and add the baby onions. Cook 5 minutes, drain, and cool in cold water. Peel the skins off the onions. Blanch the other vegetables (potatoes seperately) for 3 minutes. Lift into a colander to drain well. Season and set aside.
  4. Prehat grill to medium high. Put veg (exept potatoes in 6 X 300ml serving 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 and potatoes just start to crisp up.

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