Make ahead hearty hotpot
Ingredients
- 2 tbsp olive oil
- 2 onions chopped
- 2 carrots chopped
- 150g chestnut mushrooms quartered
- 1 tbsp tomato purée
- 350g mixed root veg peeled and chopped into 2cm pieces (we used parsnip, celeriac and swede)
- small bunch of thyme leaves picked
- 100g pearl barley
- 1 vegetable stock cube
- 2 bay leaves
- 1 tbsp soy sauce
- 2 tsp Dijon mustard
- 1 tbsp balsamic vinegar
- 2 medium potatoes peeled
- 2 beetroot peeled
- 2 medium sweet potatoes peeled
- 25g butter
- 2 tsp honey
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