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Serves 4 – easily halved or multiplied up
Whether to prepare ahead entertaining or a family meal this hotpot is quick to make, tasty and warming winter food. The beany base can be prepared ahead so the whole dish can be popped in the oven as you sit down to your starter or turn the potatoes on.
- 2 red or white onions peeled and chopped
- 2 tbsp oil
- 2 cloves garlic peeled and chopped
- 2 cans haricot beans drained
- A sprig of rosemary
- ¼ pt lamb or chicken stock
- 1 can tomatoes
- 4 lamb steaks
- Heat the oven to 200oC, fan oven 180oC or gas 6
- Fry the onions for about 5 mins until slightly coloured and soft
- Add the garlic for a couple of mins
- Stir in the beans, rosemary, stock and tomatoes
- Season well, stir and bring to the boil
- Pour the bean mixture into a shallow oven proof dish
- Place the steaks on the top in a single layer
- Season the steaks and drizzle with a little oil
- Bake for 25 – 30 mins until the steaks are browned and tender
Variations
Use chops of 2 cutlets per person instead of steaks
Use pork steaks (try pannage pork) or chops and sage instead of lamb and rosemary
Use canned butter beans, flageolet or cannelloni beans instead of haricot
Add 2 sliced leeks half way through frying the onions
Use fresh tomatoes instead of canned
Add 1 small tsp ground cumin to the onions to spice it up just a little
Add 1 tbsp tomato puree with the stock |
