A lovely recipe for vegetarians and vegans for a warming lunch. Whilst a winter dish, it can also be served cold in the summer, so your insulated pots are a fantastic container for this meal whatever the temperature. Experiment with other vegetables and herbs if you want to change the recipe at all.
Many years ago, this used to be called ‘boiled beef and carrots’ – but it was never beef, always bacon! This casserole is really hearty, a little heavy on the calories and carbs but you can always balance that with other lower calorie and carb dishes throughout the day. You can either make it with leftover bacon joint (such as at Christmas) or in this case, we have used unsmoked bacon lardons. Whichever way, it’s a tasty meal! Much of the liquid will be absorbed and reduced, so don’t worry if it looks a lot to start with.