Garden Vegetable Hotpot Recipe

Origin: Britain Period: Traditional

Ingredients:

30g butter
120g onions, chopped
2 celery sticks, chopped
360g courgettes, chopped
360g tomatoes, blanched, peeled and sliced
salt and black pepper, to taste
chopped parsley, to garnish

Garden Vegetable Hotpot Preparation:

Method:

Melt the butter in a lidded oven-proof casserole then layer the vegetables in alternating layers. Season with salt and black pepper then cover the mixture and place in an oven pre-heated to 200°C and bake for 1 hour.

Sprinkle freshly-chopped parsley over the top and serve.

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