Moroccan Hotpot

• 5 medium parsnips
• 1 foil of 3 way mince
• 3 large mushrooms, diced
• 1 half yellow pepper
• 1 tin chopped Tomatoes
• 1 tsp Ras Al Hanout spice mix
• 2 tbsp sultanas
• 1 thickening of choice

1. Thinly slice parsnips and gently fry.
2. When parsips have taken colour, put aside.
3. Gently fry mushrooms and pepper
4. Add 3 way mince mix and tin of tomatoes
5. Add water as needed
6. Add spice mix to taste.
7. Add sultanas
8. Add thickener
9. Simmer for 10 mins, stirring occasionally
10. Pour in oven dish
11. Allow to cool then arrange parsnips on top
12. Bake in oven on 200c for 40 mins or until parsnips are golden.
13. Serve with crusty bread and green veg of choice.

parsnips, foil, mushrooms, yellow pepper, tomatoes, hanout spice, sultanas, thickening of choice

Taken from cookpad.com/us/recipes/346625-moroccan-hotpot (may not work)