Nigel Slater served up greengrocers’ vegetable hotpot on Nigel Slater: Eating Together.

Nigel says: “This hearty vegetarian take on the traditional hotpot has a pretty topping that contains plenty of hidden treasures.”

The ingredients are: 1 aubergine, sliced in half lengthways and then into 1cm-thick semi-circles, 1 courgette, sliced into 1cm-thick rounds, 800g tomatoes (on the vine), cut in half, 1 x 400g tin flageolet beans, drained, 1 x 400g tin haricot beans, drained, 50g butter, 1 large carrot, cut into ribbons using a vegetable peeler or mandoline, 2 cooked beetroots, sliced into 1cm-thick rounds, 6 sprigs fresh thyme, salt and freshly ground black pepper.