Lentil and Vegetable Hotpot

Heat 1 tbsp of oil in a saucepan over a medium heat. Add the garlic and onion and gently fry for 3 mins until slightly softened. Add the carrot, pepper and mushrooms along with ¼ tsp of salt and a good grind of pepper and gently fry for 4 mins or until softened.

After 4 mins, drain and add the lentils and your Provençal herbs into the pan with the mushroom mixture and stir together. Pour in 350ml of water along with half your stock pot. Add the tomato purée, soy sauce, mustard, spinach, half your parsley and a pinch of salt and pepper. Stir together. Cover with a lid and allow it to simmer for 1 minute. Tip: It might look like a lot of spinach initially but it will wilt down!

Transfer the mixture from the saucepan into a large ovenproof dish. Layer the potato slices over the top, trying not to overlap them too much so they all cook at at the same rate. Dot the potatoes with the butter. Season it with a few grinds of pepper. Place it onto the top shelf of the oven for 20 mins. Tip: The potato will slightly submerge into the sauce as it cooks, this is perfectly fine!

While the hotpot is in the oven, grate the cheese. Remove the hotpot (once the 20 mins are up) and turn the grill on to high. Scatter the cheese over the potatoes and place the hotpot under the grill for a further 5 mins or until the cheese has melted and the potatoes have finished cooking.