Heat your oven to 200°C/Fan 180°C/Gas 6. Peel the onions and thinly slice them. Peel the garlic and crush or finely chop it. Scrub the carrots and sweet potatoes and chop them into small chunks (no need to peel either, unless you prefer to). Pick the rosemary and thyme leaves off their stalks and roughly chop them.

Pour 1 tbsp olive oil into a large ovenproof pan (no ovenproof pan? See our tip at the end) and warm to a medium heat. Slide in the onions, garlic, carrots, rosemary and thyme with a pinch of salt and pepper. Fry for 5 mins, stirring occasionally.

While the veg fry, slice the mushrooms. Add them to the pan and continue to cook for 5 mins, stirring a couple of times. Fill and boil your kettle.

While the mushrooms cook, trim any dry ends off the cavolo nero and roughly shred the leaves. Stir the sweet potato into the pan. Drain the lentils and fold them into the pan along with the cavolo nero. Crumble in the stock cube and pour in 500ml boiling water. Stir to mix, then cover the pan with a lid (or a baking tray if you don’t have a lid that fits) and bring to a simmer.

Meanwhile, scrub the potatoes and slice them as thinly as possible into rounds. Slide into a large bowl and add 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat the potato slices.

Taste the veg and add more salt or pepper if you think they needs it. Lightly press the veg down in the pan till level. Arrange the slices of potato on top in an even layer.

Slide the pan into the oven and bake the hotpot for 35-40 mins, till the potatoes are golden on top and the veg are tender. Divide the hotpot between warm bowls and serve.