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Greengrocer’s Hotpot

Nigel Slater’s Greengrocer’s Hotpot

  • 8 tbsp olive oil
  • 4 onions sliced
  • 1 aubergine, sliced in half lengthways and then into 1cm semi-circles
  • 1 courgette, sliced into 1cm rounds

  • 800g/1lb 12½oz tomatoes cut in half
  • 1 x 400g tin flageolet beans, drained
  • 1 x 400g tin haricot beans, drained
  • 50g/1¾oz oil or margarine for cooking
  • 1 large carrot, cut into ribbons using a vegetable peeler or mandoline
  • 2 cooked beetroots, sliced into 1cm/½in-thick rounds
  • 6 sprigs fresh thyme/ or a smaller amount of dried thyme
  • salt and freshly ground black pepper


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