potato, apple & bacon hotpot

Preparation time 20 minutes

Cooking temperature low

Cooking time 9–10 hours or overnight

Serves 4

750 g (1½ lb) potatoes, thinly sliced

25 g (1 oz) butter

1 tablespoon sunflower oil

2 onions, roughly chopped

250 g (8 oz) smoked back bacon, diced

1 dessert apple, cored and sliced

2 tablespoons plain flour

450 ml (¾ pint) chicken stock

2 teaspoons English mustard

2 bay leaves

50 g (2 oz) Cheddar cheese, grated

salt and pepper

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Bring a large saucepan of water to the boil, add the potatoes and cook for 3 minutes, then drain.

Heat the butter and oil in a frying pan, add the onions and bacon and fry, stirring, for 5 minutes or until just beginning to turn golden. Stir in the apple and flour and season the mixture well.

Layer the potatoes and the onion mixture alternately in the slow cooker pot, ending with a layer of potatoes. Bring the stock and mustard to the boil in the frying pan, then pour into the slow cooker pot and add the bay leaves. Cover with the lid and cook on low for 9–10 hours.

Sprinkle the top of the potatoes with the cheese, lift the pot out of the housing using oven gloves and brown under the grill, if liked, then spoon into shallow bowls. Serve with grilled tomato halves sprinkled with chopped chives, if liked.

For cidered chicken & bacon hotpot, blanch the potatoes as above, then fry the onions with 125 g (4 oz) diced smoked back bacon and 4 diced boneless and skinless chicken thighs. Stir in the apple, flour and seasoning, then layer in the slow cooker pot with the potatoes. Heat 300 ml (½ pint) chicken stock, 150 ml (¼ pint) dry cider and the mustard and continue as above. Serve as a supper dish.