Oven-roasted hotpot

Celia Brooks Brown combines a medley of vegetables, herbs and spices to create a simple, flavourful hotpot dish
By Celia Brooks Brown
Oven-roasted hotpot
  • Rating:
  • Serves: 6
  • Cook Time: 1.4166666666666667 hours 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 100 g shiitake mushrooms, cut into bite-sized pieces
  • 200 g tomatoes, cut into bite-sized pieces
  • 250 g celeriac
  • 250 g sweet potatoes, cut into bite-sized pieces
  • 2 red onions, cut into bite-sized pieces
  • 1 red pepper, cut into bit-sized pieces
  • 100 g runner beans, cut into bite-sized pieces
  • 400 g tinned chickpeas, drained and rinsed
  • 4 clove garlic, chopped
  • 1 lemon, finely grated zest
  • small handful of basil, chopped
  • small handful of parsley, chopped
  • 1 tsp coriander seeds, crushed
  • a good grinding of nutmeg
  • black pepper
  • cayenne pepper, to taste
  • 1 litres carrot juice, fresh or long-life

To serve:

  • yogurt
  • chopped herbs


1. Preheat the oven to 180°C/gas 4.2. Place the mushrooms, tomatoes, celeriac, sweet potato, onions, red pepper, runner beans and chick peas in a deep roasting or casserole dish.3. Sprinkle over the garlic, lemon zest, basil, parsley, coriander seeds and ground nutmeg. Season with salt, freshly ground pepper and cayenne pepper and pour over the carrot juice.4. Cover the dish with foil and bake in the oven for 45 minutes. Remove the foil and stir.5. Reduce the temperature to 150°C/gas 2. Bake the hotpot uncovered for 30-40 minutes to let the juices reduce.6. Serve in warmed serving bowls, serving each portion with a dollop of yogurt and chopped herbs.

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