VEGETABLE HOT POT WITH CHEESE TRIANGLES Use a selection of your favorite vegetables, as long as the overall weight remains the same. Firm vegetables may need a little longer cooking time. 2 tablespoons oil 2 garlic cloves, crushed 1 onion, roughly chopped 1 teaspoon mild chili powder 1 pound potatoes, peeled and roughly chopped 1 pound celeriac, peeled and roughly chopped 12 ounces carrots, roughly chopped 12 ounces trimmed leeks, roughly chopped 8 ounces cremini mushrooms, halved 1/4 cup all-purpose flour 2 1/2 cups vegetable stock 14-ounce can chopped tomatoes 1 tablespoon tomato paste 2 tablespoons chopped fresh thyme 14-ounce can kidney beans, drained and rinsed Salt and freshly ground black pepper Sprigs of fresh thyme, to garnish (optional) FOR THE TOPPING 8 tablespoons (1 stick) butter 2 cups self-rising flour 4 ounces Cheddar cheese, grated 2 tablespoons snipped fresh chives About 5 tablespoons milk

Preheat the oven to 350°F. Heat the oil in a large, flameproof casserole and sauté the garlic and onion for 5 minutes, or until beginning to brown. Stir in the chili powder and cook for 1 minute more.

Add the potatoes, celeriac, carrots, leeks and mushrooms. Cook for 3-4 minutes. Stir in the flour and cook for 1 minute.

Gradually stir in the stock with the tomatoes, tomato paste and thyme and season with plenty of salt and pepper. Bring to a boil, stirring. Cover and bake for 30 minutes.

Meanwhile, make the topping. Rub the butter into the flour, then stir in half the cheese with the chives and plenty of salt and pepper. Add just enough milk to make a smooth dough.

Roll out the dough until it is 1 inch thick. Cut into 12 triangles and brush with milk.

Remove the casserole from the oven, add the beans and stir to combine. Place the triangles on top and sprinkle with the remaining cheese. Return to the oven, uncovered, and bake for 20-25 minutes. Serve garnished with fresh thyme sprigs, if using.

Serves 6.

[Best-Ever Vegetarian, Linda Fraser]