30 ml fresh chopped herbs such as parsley, coriander and mint (optional
Mushroom hot pot Method
Layer the potatoes, carrots, brown mushrooms, onion, red pepper, garlic, ginger and chili, mange tout, cherry tomatoes, white button mushrooms in the pot / potjie or even a steam cook pot (in this order), season with salt and pepper after every layer.
Add the tinned tomatoes and the vegetable stock. Cover and simmer slowly for approximately 30 minutes until the vegetables are tender. Scatter the fresh herbs over the top.