Sweet Potato & Root Vegetable Hotpot

Method

1. Heat the oil in a large non-stick frying pan and gently fry the onions until softened and lightly browned. Preheat your slow cooker.
2. While the onions are cooking, peel the sweet potatoes, carrots and parsnips and cut them into roughly 3cm chunks. Put the onions and other vegetables into the slow cooker, add the flour and season with a little salt and plenty of pepper. Toss well together.
3. Mix the tomato purée and herbs with the hot vegetable stock and pour over the vegetables. Rinse the butterbeans in a sieve under cold water and drain. Add the beans, canned tomatoes and chilli to the slow cooker and stir well. Cover with the lid and cook on high for 4-5 hours or low for 8-10 hours, until all the vegetables are tender and the sauce is thick. Remove the lid and scatter with freshly chopped parsley just before serving.