Blue Cheese Vegetarian Hot-pot

(SERVES 4)

• 2 carrots, sliced
• 1 turnip, diced
• 2 celery sticks, sliced
• 8 small leeks, quartered
• 25 g/1 oz/2 tbsp low-fat spread
• 25 g/1 oz/ ¼ cup plain (all-purpose) flour
• 450 ml/ ¾ pt/2 cups vegetable stock, made with 1 stock cube
• 5 ml/1 tsp yeast extract
• 425 g/15 oz/1 large can haricot (navy) beans, drained
• Salt and freshly ground black pepper
• 45 ml/3 tbsp chopped parsley
• 450 g/1 1b potatoes, thinly sliced
• 50 g/2 oz/ ½ cup blue cheese, crumbled

Fry (sauté) the carrots, turnip, celery and seeks in the low-fat spread in a flameproof casserole (Dutch oven) for 3 minutes, stirring. Stir in the flour. Remove from the heat and gradually blend in the stock and yeast extract. Return the heat, bring to the boil and cook for 2 minutes, stirring. Stir in the beans, salt and pepper to taste and the parsley. Cover with the potatoes in a layer. Cover with a lid and bake in a preheated oven at 180degreec/350degree F/gas mark 4 for 1 hour. Remove the lid, sprinkle with the cheese and continue cooking, uncovered, for a further 30 minutes. Serve straight from the pot.