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This recipe is classed as easy

Rating 2.87 / 5 (63 votes)

Prep time:
15 min
Cook time:
1 hr 15 min

Serve everyone their own dish of hot pot with Simon Rimmer’s vegetarian version of a classic, or make the recipe up in one big dish


1. To make the sauce, fry the onion and garlic in the 50 ml olive oil for about 4-5 minutes, or until the onion starts to soften. Stir in the tomato purée then cook for 5 minutes, stirring often.

2. Pour in the Madeira, bring the mixture to the boil, then simmer until reduced by three-quarters. Stir in the 450ml stock then the barley, parsnips, carrots, celery and thyme. Season with salt and pepper and simmer for about 30 minutes until the vegetables are just tender and the barley softened. The ‘hot pots’ will continue cooking in the oven later on.

3. Spoon the vegetables and any sauce (not the potatoes) into 6 deep ramekin or pie dishes, each about 200ml capacity. Preheat the oven to 180C/gas 4.

4. Thinly slice the potatoes using a mandolin or a knife. Season with salt and pepper, then arrange in a layer over the vegetables. Brush with olive oil or butter.

5. Finish by placing the dishes (on a baking tray) in the oven for 30 minutes – or until the potatoes are cooked and browned and the vegetables heated through.

Vegetarian Recipes

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Latest Comment


I've made a version of this dish - I've added tinned chick peas, and mixed beans. I have also cooked it in a slow cooker and served with vegetarian cobbler - makes a good meal

Paul7rhg Paul7rhg  Posted 07 May 2011 4:25 PM

I usually love Simon Rimmer but this recipe was a real disappointment. All you ended up having was mouthful after mouthful of vegetables. It didn't really require a recipe to make this. Just boil up loads of veg, put them together and hey presto, vegetable hotpot.

BruceD7307 BruceD7307  Posted 28 Sep 2010 8:58 AM