Make-ahead hearty hotpot - Good Food Middle East

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 2 carrots, chopped
• 150g chestnut mushrooms, quartered
• 1 tbsp tomato purée
• 350g mixed root veg, peeled and chopped into 2cm pieces (we used parsnip, celeriac and swede)
• small bunch of thyme, leaves picked
• 100g pearl barley
• 1 vegetable stock cube
• 2 bay leaves
• 1 tbsp soy sauce
• 2 tsp Dijon mustard
• 1 tbsp balsamic vinegar
• 2 medium potatoes, peeled
• 2 beetroot, peeled
• 2 medium sweet potatoes, peeled
• 25g butter
• 2 tsp honey