Oriental Hot Pot

Pre heat the oven to 150 degrees/Gas 3. Layer the onions, carrots, lamb chops, lentils and one of the potatoes in a medium to large casserole dish. Stir together the stock and Kikkoman Less Salt Soy Sauce. Pour over the layered ingredients. Arrange the remaining sliced potatoes and parsnips over the top of the layered ingredients and cover with a lid. Bake for 1 hour 30 minutes. Remove the casserole from the oven and carefully baste the casserole with the cooking juices. Dot the potatoes and parsnips with the diced butter. Increase the oven temperature to 180 degrees/Gas 4. Bake uncovered for a further 30-45 minutes. Steam the mange tout and place on plates. Divide the hot pot over the vegetables and garnish with parsley.

Preparation time: 2h 35 mins
Per portion: 1463 kJ / 349 kcal