This dish came from an experiment of chuck it in and see what happens and it just so happened to be extremely tasty that I had to share the recipe. Now normally I chuck things in and then forget what on earth I put in, so I have made sure I have a pad of paper and a pen in the kitchen for these times so I can write down what goes in things, gone are those times where I make something I enjoy and completely forget what went in.
So as I always mention in a lot of recipes feel free to swap vegetables for your favourites or add in extras that may be sitting in the fridge waiting to be used up, you can also add chicken, replace met with quorn, or even just keep it vegetarian.
Some recommended items from our kitchen for this dish…
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- A decent set of knives for chopping, with a knife sharpener which is always handy.
- Garlic crusher, we have had this one for a good while, easy to clean and can crush multiple cloves at once saving time.
- Non stick saucepans.
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Thank you.
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Serves 4
INGREDIENTS:
- 3 sticks of celery, chopped
- 1 butternut squash, peeled, seeds removed and chopped
- 1 yellow bell pepper, seeds removed and chopped
- 100g french green beans, chopped
- 1 tin butter beans, drained and rinsed
- 8 rashers bacon, fat removed and chopped
- 600ml vegetable stock
- 1 teaspoon thyme
- 2 teaspoons cornflour, mixed with a little water to make a paste
For the croutons (per person):
- 1 Promise gluten free soft white roll per person
- 40g light mature cheddar, grated, per person
METHOD:
- In a saucepan add the bacon, celery and butternut squash and fry on a medium heat for around 5 minutes.
- Add the celery and pepper and fry for a further 5 minutes.
- Add the stock and cornflour and bring to a steady simmer.
- Add all other ingredients and continue to simmer until the veg is cooked to your liking and the sauce has thickened slightly.
- Season well with salt and pepper if it needs it.
- Slice the rolls into pieces and lightly toast under the grill, turn the slices over and top with the cheese and grill until melted.
- Serve the croutons on top of the hotpot and enjoy.
Hickmans Slim Kitchen 