Leek & Mustard Vegetarian Hot Pot, 2015 Competition Winner

Key Information

  • Serves: 20
  • Preparation time: 20 mins
  • Cooking time: 1 hour


50g butter

1.2kg leeks, peeled and finely chopped

1.2kg Quorn pieces

50g whole grain mustard

3g black pepper

1.5ltrs semi-skimmed milk

100g cornflour

320g Cheddar cheese, grated

1.5kg Chef Solutions Simply Slice, from chilled

50g fresh parsley, chopped


1. Melt the butter in a large pan and gently saute the leeks until softened. Add the Quorn and saute for a further five minutes.

2. Add the mustard and pepper and stir well. Add 3/4 of the milk.

3. Mix the remaining milk with the cornflour and add to the Quorn and leek mixture. Stir for 3-4 minutes.add 3/4 of the cheese and stir until melted.

4. Place the mixture into a ovenproof dish.

5. Arrange and layer the chilled McCain Chef Solutions Simply Slice on top.

6. Sprinkle with the cheese and place in the oven, pre-heated to 200°c, Gas Mark 7, until brown and golden. on the top.

7. For a crispier top use a little melted butter.

8. Serve with a sprinkling of parsley and a side salad.