Spicy Potato Hot Pot
2 tbsp vegetable oil 1 small onion, finely chopped 1 small hot chilli, deseeded and finely chopped
2.5cm / 1inch piece fresh root ginger, finely chopped 2 garlic cloves, finely chopped 1 large
potato, cubed 2 carrots, cubed 2 parsnips, cubed 1 tsp cornflour (cornstarch) 450ml / 3/4 pint
vegetable stock 1 tbsp hot chilli sauce juice of a lime salt and pepper to taste
Preheat the oven to 200C/400F. Heat the oil in a large pan and cook the onion, chilli, ginger and
garlic for 2-3 minutes. Add the vegetable cubes and cook gently, stirring occasionally for 10
minutes until they begin to brown.
Blend the cornflour with a little of the stock and add to the pan along with the chilli sauce, lime
juice and remaining stock. Bring to the boil, stirring until thickened, then season well with salt
and pepper to taste.
Transfer to a heatproof casserole dish and bake in the oven for 20 minutes until the vegetables
are tender.