I wrote about my simple life in Phuket, and one of the things that made a big difference is the abundance of fresh (mostly organically grown) fruits and vegetables. My local market stall sells fruits and vegetables sourced from surrounding small holdings on the island.  Over the months, I learned to adapt to using the small, colourful range of locally grown fruits and vegetables for my family’s very English taste.

This is my vegetable hotpot.

Basically, when I say hotpot, my family knows it means root vegetables, no greens, some grain or beans. Tomato base, potatoes on top.


  • 1 can chopped tomatoes
  • 1 cup homemade chicken stock
  • 1/2 glass wine (optional)
  • butter for frying
  • 1 large potato, thinly sliced
  • 1 large onion, sliced
  • 5 cloves garlic, roughly chopped
  • carrots
  • peas
  • butter beans
  • baby corn
  • cauliflower
  • squash
  • Salt and freshly ground black pepper.

Saute the onions and garlic in butter until fragrant. Stir in the rest of the vegetables except the potato. Add in the tinned tomatoes, stock and wine.


Allow to simmer for an hour (I left mine overnight in a cookbag). Add seasoning. If there is still too much liquid, bring to boil until the vegetables reach your desired consistency.

Top with the sliced potato.  Dot with butter. Bake until golden brown. Serve with crusty bread.


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