Spring Hotpot (low carb)

Easily adapted to vegan

Naked Smoked Streaky Rashers

SERVES 4 | PREP 15 mins | COOK 25 mins


  • 4 slices Naked Smoked Bacon
  • 1/3 cauliflower
  • 1/3 celeriac
  • 2 tbsp olive oil or butter
  • 1 brown onion, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp each of fresh shopped sage, rosemary, thyme
  • 300g cooked roast chicken
  • 2.5 cups chicken stock
  • 1/2 lemon, juice and zest
  • 4 tbsp parsley, chopped
  • 1/2 cup coconut milk


  • Deliciously warming low-carb Spring Hotpot with protein-rich chicken and nitrite-free Naked Bacon, lots of healthy veg with coconut milk and herbs.

    Pulse cauliflower florets and celeriac in a food processor until you get a rice-like texture. You may need to do this in two batches, so the rice stays a little chunky.

    Heat the oil in a large non-stick pan and sauté the onion, celery and bacon for 2 - 3 minutes until the onions soften, then add the garlic, sage, rosemary, thyme, cauliflower and celeriac rice. Fry for 5 mins.

    Next add the cooked chicken, stock, season with salt and pepper and simmer for 10 mins, before stirring in the coconut milk. Cook for a further 5 mins until it thickens.

    Stir in the lemon juice and adjust the seasoning to taste.

    Serve with lemon zest and parsley and a drizzle of olive oil.

    RECIPE CREATED BY NAKED FAN, @modernfoodstories (Instagram)

  • To make vegan:

    Use Naked Without the Oink Rashers, and substitute the chicken with beans, lentils or mushrooms. Use vegetable stock instead of chicken stock.

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