Hertfordshire Herb Hotpot

A simple warming slow cook supper made with some of Hertfordshire's greatest ingredients, perfect for sharing with family & friends as a bonfire night treat! 


Prep time 20-25 minutes cooking time 40-45 minutes.

Serves 2-3 three people.


2 sprigs sage

2 sprigs rosemary

2 sprigs thyme

6 pork & herb sausages

250g small potatoes (sliced)

100ml chicken stock

1 can baked beans

1 onion (chopped)

25g mushrooms (sliced)

Salt & pepper

1 tablespoon Worcester sauce

10g butter

Rapeseed oil for frying


  1. Place the sliced potatoes in a pan of water, then bring to the boil and cook for 5-7 minutes, drain and leave the potatoes to cool.
  2. Pre-heat the oven to 200c gas mark 6
  3. In a large pan, fry the sausages, until golden brown, once browned cut the sausages into small sections and place in an oven proof dish.
  4. Fry off the onions and mushrooms adding a teaspoon of salt. Once brown add to the sausages.
  5. Add the rosemary, thyme and sage to the oven dish then stir in the baked beans then add the Worcester sauce.
  6. Place the sliced cooked potatoes on top of the dish then gently pour over the chicken stock.
  7. Dot the butter on top of the potatoes and season with salt & pepper.
  8. Place in the oven and leave to cook for 40-45 minutes until the potatoes are golden brown.
  9. Once cooked leave to rest for at least 5 minutes before serving.

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