Spicy Vegetarian Hot Pot Ingredients (for filling) 100g Onion Chopped 2 Cloves of minced garlic 3 mixed bell peppers seeded and chopped 1 red chilli pepper sliced 250g Mushroom 1tsp Cumin 1tsp Chilli powder 100ml Almond milk 1 tin red Kidney beans drained and rinsed 180g frozen Sweet corn 1tbsp plain flour 1 vegetable stock pot 120g Fetta Cheese Ingredients (potato tots) 400g Sweet potato cut into large chunk of 4inches 1Tbsp Fresh Rosemary Sprinkle of sea salt Method For the Sweet Potato Tots: Peel and cut a sweet potato 400g into large chunks. Putting in a pan of boiling water and par boil for 20mins. Drain and leave to cool enough to touch. Grate potato on a box grater. Put in a mixing bowl and add rosemary and a sprinkle of sea salt to taste. Make into tots using use fingers and place on baking paper on a baking sheet and bake for 20 mins in the oven on 180*c. Method For the filling: A couple of 1 Cal sprays in a saucepan on a medium heat fry soften the garlic, onion and chilli for 5 mins. Add the peppers, mushrooms, stock pot, cumin and chilli powder and mix well. Add a tablespoon of flour and mix really well until all the vegetables are a bit sticky. Then slowly add the almond milk a little at a time to avoid lumps. Add the sweetcorn and kidney beans and mix well and cover and reduce heat leave to simmer on the hob for 10 mins. In pour filling into an oven proof dish and arrange sweet potato tots in a pleasing way on the top of the mixture. Bake in the oven on 180*C for a further 25mins or until the tots are lightly browned. Serve with Steamed Vegetables.