Plant-Based Winter Squash & Leek Hotpot

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Slice the potatoes (skins on) into discs and add them to a baking tray with a generous drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 12-15 min or until beginning to soften

While the potatoes are cooking, peel and slice the shallot[s] finely

Top, tail and slice the leek[s] into medium rounds and peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the sliced shallot and sliced leek with a pinch of salt and cook for 3-4 min or until beginning to soften

While the leek is softening, roll the lemon[s] with your hand on a hard surface (to release more juice) and cut in half

Strip the thyme leaves from their stems and chop them roughly, discard the stems

Tip: Hold the top of the herb sprigs firmly and slide your fingers down their lengths to easily remove the leaves

Drain and rinse the butter beans

Once the leek and shallot are slightly softened, add the butternut squash cubes, drained butter beans and chopped garlic to the pan with a generous grind of black pepper and 1/2 tsp [1 tsp] flour

Add the chopped thyme and bay leaf[ves]

Give everything and good mix up and cook for 1-2 min or until fragrant

Add the single soya and vegetable stock mix to the pan with 80ml [120ml] boiled water and the juice of 1/2 [1] lemon

Bring to the boil over a high heat and cook, covered, for 3-4 min further or until slightly thickened – this is your creamy veg mixture

Transfer the creamy veg mixture to an oven-proof dish

Carefully top with the softened potato discs (beware, they will be hot!)

Put the dish in the oven for 20-25 min or until everything is bubbling and the potatoes are golden and cooked through – this is your plant-based winter squash & leek hotpot

Use this time to clear up, set the table, have a cup of tea or simply chill!

Once the hotpot has been cooking for 10 min, boil half a kettle

Chop the Tenderstem broccoli in half

Add the halved Tenderstem broccoli to a pot with a pinch of salt and cover with plenty of boiled water

Bring to the boil over a high heat and cook for 3-4 min or until tender with a slight bite, then drain