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Slow cooker vegetarian hotpot
Fruit and vegetables
1 small
butternut squash
(approximately 800g/1lb 12oz), scrubbed, deseeded and chopped into chunks
2
onions
, thinly sliced
3
carrots
, peeled and cut into chunks
2
parsnips
, peeled and cut into chunks
100g/3½oz young
spinach
leaves (optional)
Tins, packets and jars
2 tbsp
plain flour
400g tin
chopped tomatoes
½ tsp
dried chilli
flakes (optional)
3 tbsp
pesto
(optional)
Cooking ingredients
2 tbsp
sunflower oil
2 tbsp
tomato purée
350ml/12fl oz hot
vegetable stock
(made with 1 stock cube)
salt and freshly ground
black pepper
200g/7oz
self-raising flour
salt and freshly ground
black pepper
Dairy, eggs and chilled
75g/2¾oz frozen
butter
(or 75g/2¾oz shredded vegetarian suet)
Other
125ml/4fl oz cold water
Back to recipe
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