chicken and mushroom hotpot

For a low-fat pork version, replace the chicken with pork fillet - it will be equally low in fat.

515g rack Asda Chicken Thigh Fillets
2-3 shallots, chopped
250g carrots, sliced
1 stick celery, sliced
150g mushrooms, halved
1tbsp chopped fresh thyme
2 level tbsp Bisto Reduced-Salt Gravy Granules
1 level tbsp tomato purée
2tsp Worcester sauce
500g potatoes (peeled weight)
1 level tsp butter
1tsp oil
1tbsp chopped fresh flat-leaf parsley, to serve

Preheat the oven to 190C/ 170C Fan/Gas 5. Cut each chicken thigh into 3 pieces. Put in a casserole dish with the shallots, carrots, celery, mushrooms and thyme.

Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the purée and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary.

Cut the potatoes into even slices, then arrange overlapping, on top. Cover with a lid or foil and cook In the oven for 50 minutes.

Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.