I spend an inordinate amount of time wishing Autumn would stay away each August, holding on to each and every beam of sunshine like it’s the last I’ll ever see. But once the autumnal weather appears in full I am happy to embrace it. This plate epitomises autumn to me – earthy colours and flavours, pepped up with sharp cranberry sauce (it’s not just for Christmas 😉) and delicious local sprouts. This recipe was inspired by a Lancashire Hot Pot recipe in Linda’s Kitchen. I did threaten to serve it with Yorkshire Puddings but the teen declared that would be heresy 🤣.
For 4-6 portions you need
- 1 tbsp olive oil
- 1 leek, washed and cut into 1cm slices.
- 2 celery stalks, washed and thinly sliced.
- 1 cup mixed dried lentils – I used brown and puy.
- 1 bottle of stout of your choice.
- 1 pint of vegetable stock.
- 2 bay leaves.
- 1 tbsp mixed, dried herbs.
- 450g potatoes, thinly sliced – I braved using the mandolin for consistency in slice thickness.
- Pre-heat the oven to 200 degrees C and fry the leek and celery in the oil for 5-10 mins in a large oven proof sautee pan that has a tightly fitting lid.
- Add the lentils, herbs and stock. Bring to the boil.
- Add the sliced potatoes and cover with the lid.
- Put the pan in the centre of the oven for 30 mins. After 30 mins, reduce the heat to 170 degrees and cook for a further 30 mins.
- Serve with veg of your choice and sauce of your choice. It was nice the next day re-heated with a little extra veggie gravy.