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    Smoky Hotpot

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    Smoky Hotpot

    For a fuller flavour make this hotpot the day before. Serve with crusty bread.

    • Preparation time: 15 minutes
    • Cooking time: 40 minutes to 45 minutes
    • Total time: 55 minutes to 1 hour 60 minutes

    Serves: 4


    • 1 tbsp vegetable oil
    • 400g pack Waitrose Pork, Garlic and Herb Speciality Sausages (6 sausages)
    • 100g Waitrose Smoked British Rindless Streaky Bacon, cut into small dice
    • 1 medium red onion, roughly chopped
    • 350g tub Waitrose Perfectly Balanced Fresh Tomato and Herb Sauce
    • 2 tbsp dark brown soft sugar
    • 410g can Waitrose Chickpeas in Water, drained and rinsed
    • 2-3 sweet potatoes, peeled and cut into 3cm chunks
    • 1 pack fresh flat-leaf parsley, chopped


    1. Preheat the oven to 200°C, gas mark 6. Heat the oil in a large flameproof casserole over a high heat, add the sausages, bacon and onion and cook for 10-15 minutes until well browned.
    2. Stir in the tomato sauce and sugar. Fill the empty sauce tub with cold water and pour into the dish. Stir in the chickpeas and sweet potatoes and bring to the boil.
    3. Place the casserole, uncovered, straight in the oven, or transfer to an ovenproof serving dish. Cook for 30 minutes or until the sweet potatoes are tender and the hotpot is bubbling. Stir halfway through. The liquid should have reduced to barely cover the chickpeas.
    4. Remove from the oven, stir in the parsley and serve immediately.

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    5 stars