Marjorie openshaw's winning lancashire hotpot recipe

4 servings

Ingredients

Quantity Ingredient
2½ pounds Potatoes
2 Onions
8 Thinly prepared best end of neck; (Ask the butcher to
; lamb chops, trim and use the
; trimmings to make
; the stock)
Meat trimmings from the lamb chops
Half a pint of water
1 Bay leaf
1 Sprig rosemary; 1 sprig thyme
A little chopped celery

Directions

FOR THE STOCK

1 To make the stock: Put all the ingredients together and simmer gently for half an hour. Strain the stock and allow it to go cold. Remove the fat from the top and set aside.

2 To make the hotpot: Peel the potatoes and cut into medium sized chunks reserving one large potato to be cut into thin slices. Slice the onions and chop them finely.

3 Layer ingredients into an earthenware lidded hotpot dish, beginning with potatoes, then onions, four chops, onions again, the remaining chops, onions again, potatoes and then a layer of sliced potatoes overlapping on top.

4 Reheat the stock (minus the fat) with a little extra water and pour over the hotpot until you can just see the liquid coming up between the potatoes.

5 Grease the inside of the lid with the set aside fat and place on top.

Place in an oven preheated to 190C/375F/Gas5 for half an hour.

6 Reduce the heat to 175C/325F/Gas3 for a further 1¼ hours. Remove the lid. Increase the heat to 200C/400F/Gas6 for 15 minutes to brown the potatoes.

7 Garnish with a little chopped parsley and serve.

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Recipe by: Food & Drink

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