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Nigel Slater's Hearty Party Hotpot

As you may know, this past summer I was a guest blogger with Gusto TV - Canada’s new food and lifestyle specialty channel. It was quite the learning experience and I learnt all about recipe development and food photography.  With that being said, as a proud Canadian, food lover and the slight chill in the air, Gusto TV is inviting viewers to celebrate the holidays with globally inspired festive dishes made simply, and deliciously.

From nostalgic heart-warming Christmas dishes shared by Britain’s beloved food writer Nigel Slater, to a Cornish feast with charismatic restaurateur Rick Stein, and last-minute edible gift ideas from bestselling food author Lorraine Pascale -- holiday entertaining has never been more fun!

I will be sharing these three amazing recipes with you this week - Monday, Wednesday and Friday. These will hopefully inspire you to cook up a storm in the kitchen and relish in a festive meal with loved ones.

Nigel Slater's Hearty Party Hotpot

Recalling one of his favourite holiday dishes, Nigel Slater shares an easy one-pot dish packed with winter vegetables and mushrooms, but it’s equally as tasty with a few bits of turkey or ham thrown in too.
Preparation Time: Under 30 mins
Cooking Time: 30 mins to 1 hour
Serves: 4 ppl


2 onions
20g/1oz butter
Sprig of rosemary
Pinch of salt
2 tsp juniper berries
1 carrot
1 parsnip
½ swede
4 tbsp Marsala wine
2 tbsp plain flour
150g/5 ½ oz canned chestnuts
2 bay leaves
400ml/14fl oz vegetable stock
Freshly ground black pepper
4 chestnut mushrooms
Handful of dried porcini mushrooms
1 tbsp wholegrain mustard
1 tbsp redcurrant jelly
1 pomegranate, seeds only, white pith removed


Roughly chop the onions and slowly soften in a casserole with a little butter. Meanwhile pick a sprig of rosemary into a mortar and pestle with a pinch of salt and the juniper berries. Give them a good bashing then add to the onions.

Now chop the carrot, swede and parsnip into hearty sized chunks, and add to the onions.

To build the sauce, tip in a few glugs of whatever Christmas wines you have to hand, like Marsala. 

Add a spoonful of flour and stir in allowing it to cook through and thicken the sauce. Add the chestnuts, bay leaf and stock, season with freshly ground black pepper, then leave to simmer for 15 minutes.

Quarter the chestnut mushrooms; then add them to the pot along with a handful of dried porcini. This will give the stew a woody depth. 

 Now for the finishing touches to the sauce add a spoonful of wholegrain mustard and redcurrant jelly, and let simmer for a further 20 minutes.

Finally, serve with a scattering of pomegranate seeds over each helping.

Rosalyn Gambhir
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[name=Rosalyn Gambhir] [img=https://i.imgur.com/9rNiMGU.jpg] [description=Rosalyn Gambhir is the gal behind the blog The Staycationer. Whether it's exploring the local food scene with her foodie partner-in-crime or taking in the view from her favourite cafe, Rosalyn is always a tourist, looking for the next exciting adventure within Kingston, Ontario and beyond. The Staycationer allows you to rediscover hidden gems in your very own backyard.] (facebook=https://www.facebook.com/thestaycationer) (twitter=https://twitter.com/rosalyngambhir) (instagram=https://www.instagram.com/rosalyngambhir/)

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