Sweet and sour mixed bean hotpot

Yield: 1 servings

Measure Ingredient
50 grams St Ivel Gold Light; (2oz)
700 grams Potatoes; peeled & quartered
\N \N ; (1.5 lb)
45 millilitres Semi-skimmed milk; (3 tbsp)
\N \N Salt & freshly ground black pepper
45 millilitres Unsweetened apple juice; (3 tbsp)
30 millilitres Red wine vinegar; (2 tbsp)
30 millilitres Soy sauce; (2 tbsp)
30 millilitres Clear honey; (2 tbsp)
30 millilitres Tomato ketchup; (2 tbsp)
30 millilitres Dry sherry; (2 tbsp)
5 millilitres Ground ginger; (1 tsp)
400 millilitres Vegetable stock; cooled , about (14
\N \N ; fl oz)
1 \N Onion; sliced
1 \N Clove garlic; crushed
1 \N Red pepper; seeded & diced
115 grams Mushrooms; sliced (4oz)
175 grams Green beans; halved (6oz)
40 grams Plain flour; (1.5oz)
1 \N 440 gram can red kidney beans; rinsed & drained
1 \N 440 gram can chick peas; rinsed & drained
1 \N 200 gram can sweetcorn kernels; drained
\N \N Chopped fresh chives; to garnish

Cook the potatoes in a pan of boiling, lightly salted water for about 20 minutes, until tender. Drain, mash, mix with the milk and seasoning and set aside.

Meanwhile, place the apple juice, vinegar, soy sauce, honey, tomato ketchup, sherry and ground ginger in a jug and whisk together until thoroughly mixed. Make up to 600ml (1 pint) with vegetable stock.

Place the onion, garlic, pepper, mushrooms and green beans in a saucepan and add 90ml (6 tbsp) of sweet and sour stock.. Cover and cook gently for 10 minutes, stirring occasionally, until the vegetables are just tender.

Set aside.

Meanwhile, make the sauce. Place the St Ivel Gold Light, flour and remaining sweet and sour stock in a saucepan. Heat gently, whisking continuously. Until the sauce come to the boil and thickens. Simmer gently for 3 minutes, whisking.

Add the cooked vegetables, kidney beans, chick peas and sweetcorn and mix well.

Place the bean mixture in an ovenproof dish and level the surface. Pipe or spread the mashed potato over the top. Mark the top decoratively with a fork.

Bake in a preheated oven at 190C / 375F / gas mark 5, for 30-35 minutes, until the potato topping is browned.

Sprinkle with chopped chives and serve immediately with a crisp green side salad and warmed pitta breads.

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