Cook’s tip: You can prepare the hot-pot ahead of time up until the end of step 4 and leave it in the refrigerator for a few hours or even overnight, if more convenient.
Variation: Instead of sliced potatoes, top the hot-pot with a layer of coarsely grated potato, or mix potato half-and-half with grated parsnips. Bake in the same way as in the main recipe, topping with Parmesan cheese if you like.
Each serving: 38 g protein, 13.5 g fat of which 6.5 g saturates, 28 g carbohydrate, 8.5 g fibre, 403 Calories