Ennerdale Hot Pot (cooked outdoors with Georgia)

Cooked in the forest glades of Ennerdale, this hot pot is as much about the moment as the meal. Rich, hearty, and simple, it’s the kind of food that tastes even better outdoors. Crusty bread on the side is essential for mopping up every drop.

Print Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Dinner, Lunch, Main

Cuisine British Home Cooking

Servings servings

Calories 268

Ingredients

Ingredients for seasoning mix

¼ tsp salt
½ tsp ground black pepper
¼ tsp golden caster sugar
¼ tsp dried thyme
¼ tsp dried rosemary
180 g red onion | unpeeled weight
10 ml oil
1 pinch salt

Other ingredients

100 g chestnut mushrooms | chopped into quarters
2 sausages | I used Linda Macartney Red Onion & Rosemary sausages.
2 cloves fresh garlic | thinly chopped or finely grated
200 g chopped tomatoes
15 g flat leaf parsley

To serve

sourdough rolls

Instructions

Make the seasoning mix.
¼ tsp salt, ½ tsp ground black pepper, ¼ tsp golden caster sugar, ¼ tsp dried thyme, ¼ tsp dried rosemary
Peel and slice the onions into slender petals; heat the oil in the pan, and start to fry on a medium-low heat.
180 g red onion, 10 ml oil, 1 pinch salt
Chop the mushrooms into quarters and add to the pan. Stir fry and move around.
100 g chestnut mushrooms
Break sausages up into chunks and add to the pan. Cook through.
2 sausages
Add the garlic and stir through to cook. Then add the tomatoes. Turn the heat to low.
2 cloves fresh garlic, 200 g chopped tomatoes
Beware! You're going to add the seasoning mix and it contains sugar. The likelihood of sticking increases as soon as sugar is added! Sugar loves a sticky burn! Ensure you're on a low heat. Be ready with a little cool water if necessary. Add the seasoning mix.
Check it's all coming together.
Break up some parsley and mix into stew; be sure to add some stalks for added texture. Top with some more parsley torn artfully.
15 g flat leaf parsley

To serve

Sourdough rolls were perfect for this.
sourdough rolls

Notes

Multi-purpose: serve as a main or side; to make into soup, add 200ml of stock. You might need more, depending on how thick you like your soup. If you add too much water, just simmer with the lid off; the water will soon leave! Or if you like it watery but not thin, add one or two teaspoons of cornflour diluted with a little water. Adding water will reduce the flavour from any herbs or spices added to the dish. Don’t forget this! There’s no rule against adding the herbs and spices again in the same ratios. I will always do that if I add water.
Freezer-friendly: you could make this and freeze but don't freeze mushrooms, it just doesn't work. Add those when you're serving.
Make-ahead: this works and will sit in the fridge happily but don't add the mushrooms until service.
If you're making at home... any remaining herbs: chop up and put into storage boxes and pop into the fridge. I find supermarket herbs prepped and stored this way last a fair few days. You'll see that I've used the parsley quite large - it's good like that, it adds good texture and looks great!

Nutrition

Calories: 268kcalCarbohydrates: 23gProtein: 21gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.02gSodium: 1035mgPotassium: 699mgFiber: 7gSugar: 8gVitamin A: 759IUVitamin C: 27mgCalcium: 81mgIron: 21mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.