Vegan if not using Worcestershire sauce or butter
1 leek, finely sliced
6 shallots (or one onion) peeled and finely sliced
3 cloves garlic, finely chopped
2 tbsp sunflower or vegetable oil
500g Butternut squash (or any other squash), cut into 1/4 cm thick slices
A sprig each of rosemary and sage
300g Chestnut Mushrooms, sliced
1 tin of Butter Beans, drained
2 tsp Worcestershire sauce (or vegetarian alternative, or a spoon of soy or marmite)
2 tbsp plain flour
800g Potatoes, washed and sliced into slices as thin as you can
50g pearl barley, soaked in boiling water for 15 minutes
600ml vegetable stock
20g butter, cut into small cubes (or 1 tbsp olive oil if dairy free/vegan)
Preheat the oven to 180c gas mark 4
You will need either a large metal casserole dish or a deep roasting tin approximately 25 x 30 cm
Place the squash slices in the roasting tin with a generous drizzle of oil and the sprigs of sage and rosemary. Place in the oven and roast for 10 minutes so that the squash is slightly soft.
While the squash is softening gently cook the sliced leek and shallots with 2 tbsp of oil in a large saucepan for 10 minutes, then add the garlic and stir fry for a couple of minutes.
Add the mushrooms and raise the temperature a little to seal the mushrooms; try not to stir too much. The mushroom should start to look shiny as they release some moisture and then they will brown a little. Add the flour and stir well for 2 minutes so the flour cooks. Add the pearl barley, butterbeans and then the stock, bit by bit, and simmer for 10 minutes. Taste and season well with salt and lots of pepper.
Slice the unpeeled potatoes as thin as you can-either with a sharp knife or a mandoline. Wash in a colander.
Remove the squash from the roasting tin; you don’t need to wash the tin because you will use it for the Hotpot. Spoon half of the onion and mushroom mixture into the bottom of the dish, top with a layer of squash and a layer of potatoes. Season each layer with salt and pepper as you go. Repeat this with another layer of squash and mushroom and then finish with the rest of the potatoes. Dot the top of the potatoes with butter-or drizzle with olive oil if you are wanting to make the dish dairy free.
Place in the oven for 1 hour until the potatoes are golden; if they darken too quickly cover the tray with foil. Serve with kale, spring greens, broccoli or green beans.