Recipe serves 4.
1 tbsp oil
2 red onions (finely sliced)
1 large carrot (finely sliced)
250g mushrooms (cut into rounds)
quarter of a head of red cabbage (shredded)
half cup of dried pearl barley
1 tbsp thyme
2 bay leaves
250ml red wine
400ml tin chopped tomatoes
400ml vegetable stock
half cup of peas
1 tbsp mustard
2 cloves garlic
half a head of spring greens (finely chopped)
salt and pepper to taste
4 medium russet potatoes
1 tbsp oil
Preheat the oven to 180 degrees celsius.
Heat a large casserole dish on a high heat, add 1 tbsp oil, the onion and carrot.
Sauté for 5 minutes until softened.
(If at any moment the vegetables start to stick to the bottom of the pan, add small amounts of water to loosen.)
Add your mushrooms and red cabbage, sauté for another couple minutes before adding your pearl barley, thyme, bay leaves and red wine.
Allow to cook off for 5 minutes.
Add the rest of the base ingredients into the casserole dish, stir thoroughly, cover with an oven proof lid or tinfoil and place into the oven while you prepare the potatoes.
Place a saucepan of heavily salted water on a high heat and bring to a boil.
Cut your potatoes into wedges and add them into the saucepan.
Cook for 10 to 15 minutes, or until fork tender.
When done, drain the potatoes and leave them to sit for 5 minutes (this helps them crisp up in the oven).
Remove the casserole dish from the oven, and arrange the potato wedges over the top, drizzle with oil and season with salt and pepper.
Bake at 180 degrees celsius for 45 minutes.
By this time your wedges should be crisp and your hotpot should be bubbling and delicious!
Serve up and enjoy! x