Mushroom and Potato Hotpot


  • 1 small sweet potato, chopped
  • 4 mushrooms
  • 1/2 tbsp potato flour
  • 120ml chicken stock (Bisto)
  • 100ml coconut milk (Amoy thick and creamy)
  • Optional: 1/2 tsp. wholegrain mustard
  • Optional: 1 tbsp. worcestershire sauce


  • Microwave potato for 5 minutes or until cooked through.
  • In 1 tsp. oil, fry mushrooms, for 4 minutes.
  • Add cooked potato and flour to the mushrooms. Season with salt and pepper.
  • Gradually add stock, stirring all the time.
  • Add coconut milk, stir and reduce for a further 7 minutes.
  • Serve with low protein rice or bread.


453 kcals


This recipe does not need to be counted as exchanges.

Serves:  1

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