Lazy cheesy vegetable hotpot

Vegetarian food at its easiest and most comforting – and a minimum of washing-up, as it’s made in the microwave

  • Ready in 35-40 minutes
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 308
  • fat 20g
  • saturates 12g
  • carbs 19g
  • sugars 0g
  • fibre 5g
  • protein 15g
  • salt 0.83g


  • 3 leeks, trimmed, washed and roughly sliced
  • large knob butter
  • ½ small Savoy cabbage, shredded
  • 8 chestnut mushrooms, sliced
  • 4 tbsp crème fraîche
  • 3 medium potatoes, peeled and thinly sliced
  • 1 small Camembert or other rinded soft cheese, sliced with the rind on
  • 1 tbsp thyme leaf


  1. In a shallow microwavable dish toss the leeks in half the butter and cook on High for 5 mins until they begin to soften. Stir in the cabbage and mushrooms and add the crème fraîche. Lay the potato slices over the vegetables pressing them down with a fish slice.

  2. Dot the potatoes with the remaining butter and microwave, uncovered, for 15-20 mins on High until they are done. Scatter over the cheese and thyme, and either microwave on High to melt for 2 mins, or grill until crisp and brown. Leave to stand for a few mins and serve straight from the dish.

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