Chicken & mushroom Hotpot

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat oven to 200C/180°C / 350°F fan/gas 6. Put the butter in a medium-size saucepan and put the over a medium heat. Add the onion and leave to let it cook for 5 mins, stirring occasionally.
2. 2Add the mushrooms to the saucepan with the onions.
3. 3Once the onion and mushrooms are almost cooked, stir through the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well.
4. 4Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.
5. 5Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time.
6. 6Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly let it come to a boil, stirring all the time.
7. 7Once the sauce has thickened, put the on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well.
8. 8Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
9. 9Gently lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
10. 10Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.