Leek and Sprout Hotpot Recipe

Leek and Sprout Hotpot Recipe

Ingredients: Serves 4

450 g/1 lb potatoes, scrubbed and thinly sliced
1 leek
450 g/1 lb Brussels sprouts, trimmed and bases slit
150 ml vegetable stock

5 ml/1 tsp made English mustard

5 ml/1 tsp chopped tarragon

50 g/2 oz/0.5 cup Cheddar cheese, grated


Cook the potato slices in boiling, lightly salted water for 4 minutes. Drain. Slice the leek lengthways and cut it into 2.5 cm/1 in lengths. Put the sprouts and leek in a flameproof casserole (Dutch oven). Add the stock, bring to the boil and simmer gently for 3 minutes. Stir in the mustard and tarragon. Lay the potato slices on top. Cover with cheese. Bake in a preheated oven at 190C/375F/gas mark 5 for about 45 minutes until golden and just cooked through. Serve hot.

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