Matt Tebbutt served up a tasty mushroom and ale hotpot on Go Veggie and Vegan.

The ingredients are: 500g new potatoes, large pinch of salt and 1 bay leaf.

For the marinade: 1 tbsp yeast extract, 100ml brown ale, 1 tbsp maple syrup, 1 tbsp sesame oil, 2 tbsp nutritional yeast, 1 tbsp garlic granules and 1 tbsp smoked paprika.

For the mushrooms: 50g butter, 600g oyster mushrooms, 200g chestnut mushrooms and 200g wild mushrooms.

For the filling: 150g butter, 1 stick celery, finely slices, 1 red onion, strips, 2 carrots, large, peeled chunks, 3 cloves garlic, crushed, 1 tbsp dried sage, 1 tbsp dried thyme, 1 tsp tomato puree, 1 tbsp wholegrain mustard, 1 tbsp balsamic vinegar, 1 pint brown ale, vegetable stock, 1 bay leaf, salt and pepper.

For the potato top: 150g unsalted butter, drizzle of olive oil, 50g Italian style hard cheese (vegetarian), finely grated, salt and pepper.

See recipes by Matt in his book titled: Weekend: Eating at Home: From Long Lazy Lunches to Fast Family Fixes available from Amazon now.