Preheat the oven to 200°C/180°C fan. Peel and roughly chop the carrots and onion. Peel and mince the garlic. Strip and finely chop the thyme leaves. Slice the potatoes (skins on!) as finely as possible.

Heat a non-stick pan over a medium-low heat with a drizzle of oil. Add the onion and carrot with a pinch of salt and fry for 6 min until softened. Add the garlic and tomato paste and fry for 1 min further.

Add the lamb mince and fry for 4-5 min further, breaking up the mince as you go. Stir the flour through and cook for 30 sec. Add the measured water, stock cube, bay leaves, worcestershire sauce, marmite, onion marmalade and half of the thyme. Cook for 3 min.

Transfer the lamb mixture into an oven proof dish. Reserve the pan. Top with the sliced potatoes. Drizzle the potatoes generously with oil and sprinkle with salt and the remaining thyme. Bake for 30-35 min until the potatoes are slightly browned and crispy. This is your hot-pot.

Meanwhile, slice the cabbage finely. Return the pan to a medium-high heat with a drizzle of oil. Add the cabbage and fry for 10-12 min until tender. Add the butter and fry for 2 min further. Season with salt.

Allow the hot-pot to rest for 5 min. Serve the hot-pot with the cabbage to the side.