Cheesy Potato & Lentil Hot Pot

While the potato is roasting, finely chop the brown onion. Finely chop the carrot (unpeeled). Finely chop the garlic (or use a garlic press). Thinly slice the silverbeet. Pick and finely chop the rosemary (see ingredients list) and thyme leaves. Drain and rinse the lentils.

In a large frying pan, heat the butter and a drizzle of olive oil over a high heat. Add the sliced mushrooms and cook until browned, 5 minutes. TIP: Cook the mushrooms first to allow them to brown and develop lots of flavour. Add the brown onion, carrot, garlic, rosemary and thyme and cook until softened, 3-4 minutes. Add the tomato paste and cook for 2 minutes. Add the Dijon mustard, lentils, water and crumbled vegetable stock (1 1/2 cubes for 2 people / 3 cubes for 4 people). Bring to a simmer, then stir through the silverbeet until wilted.

Transfer the lentil mixture to a medium baking dish and arrange the roasted potato slices over the top to cover. Sprinkle over the shredded Cheddar cheese. TIP: Don't overlap the potatoes otherwise they will not brown properly.

Transfer to the oven and bake until the cheese is melted and bubbling, 10-12 minutes. While the hot pot is baking, place the bake-at-home ciabatta directly on the wire racks in the oven and cook until heated through, 5 minutes.