Creamy Leek, Butter Bean & Mushroom Hot Pot

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Preheat the oven to 220 degrees / 200 fan setting / gas mark 7. Boil the kettle. Slice the potatoes finely, approx 0.5cm thick. Add the sliced potatoes to an oven tray and drizzle them with vegetable oil. Season with salt and pepper and sprinkle them lightly with water. Put the tray in the oven for 20 minutes until starting to soften and crisp. Meanwhile, chop the mushrooms into quarters. Heat a deep-sided frying pan over a high heat with a drizzle of olive oil, and once hot add the mushrooms. Cook for 5-6 minutes until starting to colour and soften. Meanwhile, peel and crush the garlic. Trim, then slice the leek. Drain and rinse the butter beans. Dissolve the veg stock in 200ml (350ml) boiled water. Once the mushrooms have softened, reduce the heat to medium and add the butter beans, leek, garlic and miso paste. Cook for 2-3 minutes, then add 1 (2) teaspoon of plain flour and stir until really well combined. Add the veg stock, Oatly cream, Dijon mustard and a grind of pepper. Simmer for 4-5 minutes until starting to thicken. Transfer the mixture to an oven-proof dish and top with the softened potatoes. Put the dish in the oven for 15 minutes until bubbling and golden, then remove from the oven and set aside to cool slightly. While the hot pot is cooling, boil the green beans in the saucepan for 3-4 minutes until tender with a bite, then drain. Serve the hot pot with the green beans to the side.