Vegetable Hot Pot

I know the idea of a “Hot Pot” went out with the fondue set, but may I make a case in defense of this dinner?  This is one of those dinners that not only tastes delicious, it makes you feel good.  It’s hearty and heart warming and perfect for those days when your environmental conscience tells you you should eat a little less meat (or because you never eat meat in the first place!).

Chunks of wintery vegetables cooked together in a herb and tomato stew.  Separately packaged you’ll receive a parcel of herb-y breadcrumbs.

To heat, sprinkle with the breadcrumbs and heat in a moderate oven for around 30mins.

The vegetable stew is gluten free.  The breadcrumbs (prepared and packaged separately), not so much. Suitable for a low sodium version.

Ingredients: Potato, carrot, kidney beans, mushroom, vegetable stock (housemade), leek, onion, tomato paste, garlic, olive oil, thyme, chilli. Breadcrumb topping: Bread, rosemary, salt, pepper.