Veggie Lancashire hotpots with snowman toasties

For the hotpot filling, place a heavy-based pan over a medium heat and add oil. Once the oil is hot, add the onions and cook for 5 minutes

Add the garlic and cook for a further 2 minutes. Then, stir in the tomato paste and cook until it starts to stick to the base of the pan slightly

Stir in the stock along with the pearl barley, parsnips, carrots, celery and thyme

Simmer for 25-30 minutes until the vegetables are tender and just cooked through

Preheat the oven to 180˚C/gas mark 4

Use a slotted spoon to evenly divide the vegetables and barley into 4 individual pie dishes

Using a ladle, spoon in enough liquid from the pan to cover the vegetables and barley in each dish. If there is not enough liquid left in the pan, top up with stock or water. Set aside to cool

Using a mandolin or sharp knife, slice the regular and sweet potatoes very thinly

Toss in a bowl with the melted butter, salt and pepper. Lay the sweet potato and potato slices on top of each pie dish in a fanned circle, alternating between the 2 varieties

Place all 4 pie dishes on a baking tray and cook in the oven for 45 minutes to 1 hour until golden on top

Meanwhile, make the toasties. Spread a thin layer of the pickle onto 4 slices of bread. Evenly grate the cheese onto the pickle and top with 4 more slices of bread to make cheese and pickle sandwiches

Place the sandwiches in a toastie maker until ready

If you do not have a toastie maker, place on a baking tray lined with parchment paper and cover with another sheet of parchment. Press down with another tray and cook for 20 minutes in the oven at the same temperature as the hotpots

Remove the toasties and allow to cool slightly. Use a snowman cutter to cut the toasties into shape, reserving any excess

Remove the hotpots from the oven and allow to cool slightly. Serve each hotpot warm with a snowman toastie