Tag: hotpot
Parsnip, sprout and chestnut hotpot with cider and sprout top pesto
By Hugh Fearnley-Whittingstall From Saturday Kitchen Ingredients 100g/3½oz pearl barley or pearled spelt 2 tbsp olive or rapeseed oil 250g/9oz shallots or baby onions, peeled and cut in half 300g/10½oz Brussels sprouts, trimmed and outer leaves removed 400g/14oz parsnips, peeled and cut …
Japanese seafood hotpot with miso vegetables
Preparation time overnight Cooking time 30 mins to 1 hour Serves Serves 2 By Matt Tebbutt From Saturday Kitchen Ingredients For the dipping sauce 2 tbsp soy sauce 2 tbsp mirin 2 tbsp lemon juice 1 tbsp Bonito flakes (available online) For …
Sausage and bacon rustic hotpot
Preparation time less than 30 mins Cooking time 10 to 30 mins Serves Serves 2 By The Audbrey-Wade Family From The Hairy Bikers' Cook Off Ingredients 2 tbsp olive oil 2 pork sausages 150g/5oz small …
Keralian hotpot
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 6-8 Hairy Bikers recipes From The Hairy Bikers' Northern Exposure Ingredients 1 tbsp vegetable oil or lard 300g/10½oz pork, preferably pork shoulder, …
Greengrocers’ hotpot
Preparation time less than 30 mins Cooking time 1 to 2 hours Serves Serves 5 Dietary Vegetarian This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden …
Gloucestershire hotpot
Preparation time less than 30 mins Cooking time over 2 hours Serves Serves 4 Discs of apple and turnip make a wonderful alternative topping to potato in this hotpot and go beautifully with the …
Lancashire hotpot
The stew can be made in advance and topped with potatoes and baked on the day you want to eat it – perfect for a midweek meal. Ingredients 100ml/3½fl oz vegetable oil 350g/12oz lamb, cut …
Mutton hotpot with heritage carrots
Mutton might not be as popular as it once was, but it’s the traditional – and most flavouful – meat to use in hotpots. Using the rendered suet fat from around the kidney adds even …
Lamb hotpot with seasonal cabbage
Hotpot is the perfect dish for hearty appetites on a cold winter day – keep the cooking low and slow to ensure tender lamb. Ingredients 1.5kg/3lb 5oz neck fillet of lamb, cut into 2.5cm/1in pieces …