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Hearty party hotpot
Fruit and vegetables
2
onions
sprig
rosemary
1
carrot
1
parsnip
½
swede
4
chestnut mushrooms
handful dried porcini
mushrooms
1
pomegranate
, seeds only, white pith removed
Tins, packets and jars
2 tbsp
plain flour
1 tbsp
wholegrain mustard
1 tbsp
redcurrant jelly
Cooking ingredients
pinch
salt
2 tsp
juniper berries
150g/5½oz canned
chestnuts
400ml/14fl oz
vegetable stock
freshly ground
black pepper
Dairy, eggs and chilled
20g/1oz
butter
Other
4 tbsp
Marsala wine
2 bay leaves
Back to recipe
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