Lancashire Hotpot

1. Preheat the oven to 200°C/180°C fan/gas mark 6.
2. Place the sweet potato in a saucepan of water and boil for 10 minutes or until soft.
3. Drain the excess water and allow to cool.
4. Add the oil, swede, carrots, butternut squash, leeks and parsnips to a saucepan and cook for 4 minutes or until they are beginning to soften.
5. Add the tomato puree, Worcester sauce and sage and cook for another 2 minutes.
6. Stir in the vegetable stock, season to taste and allow to simmer for 20 minutes.
7. Pour the vegetable mixture into a small casserole dish and top with the sweet potato slices.
8. Bake in the oven for 30 minutes.

This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.