Hotpot, the James Martin version

This is his book you can find this recipe in

Ham, Potato, Leek and Herb Hotpot...by Chef James Martin

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1 red onion

peeled and finely chopped

4 garlic cloves

peeled and finely chopped

2 small leeks (poirots)

cleaned and sliced

225 gr. real butter

200 ml white wine

500 ml fresh stock (ham or chicken / or cubes)

450 gr. new potatoes

550 gr cooked ham, cut into chunks

Salt and pepper to taste

65 gr each of chopped fresh herbs, basil, parsley, chives, coriander

Baguette to serve

Use 55 gr of the butter, sauté the onion, garlic and leeks in a large pan until soft

Add wine, stock, potatoes, ham and cook for 5-10 minutes

Drain off the liquid, keeping the meat and vegetables warm, gently simmer the liquid adding the rest of the butter. Do not boil.

Put all ingredients back in the sauce and season. To finish add all the chopped fresh herbs.  Serving it very hot with some French bread.

Bon appetit!