Recipe: Lancashire hotpot
There’s nothing better than lighting the fire on an autumn day and sitting down to a hearty casserole. Here, UKTV share some of their top foodie recipes for fab stews.
What you'll need
900g middle neck and best end of lamb, sliced into chops
1 tbsp groundnut oil
4 lambs’ kidneys, skinned, cored and cut into bite-sized pieces
3 onions, sliced into 1cm wedges
1 tbsp plain flour
570 ml boiling water
½ tsp Worcestershire sauce
1 fresh bay leaf
2 sprig thyme
900g potatoes, thinly sliced
Freshly ground salt and black pepper
Pre-heat the oven to 170°C/gas 3/325°F. Trim the lamb of any excess fat and pat dry with kitchen paper.
Heat the oil and a small knob of butter in a large heavy-based frying pan until very hot. Add the lamb two or three pieces at a time, and fry until brown, turning once. Once browned, put into a wide 3.5-litre casserole. Brown the pieces of kidney too, tucking them in among the meat.
Once the meat and kidney are in the casserole, add the onions to the pan. Fry over medium heat, adding a little more butter if necessary, for about 10 minutes until browned at the edges.
Stir in the flour then gradually add the hot water and Worcestershire sauce, stirring until the flour and liquid are smoothly blended. Season with salt and pepper and bring to simmering point. Pour over the meat in the casserole.
Tuck in the bay leaf and thyme, then arrange the potato slices on top in an overlapping pattern. Season the potatoes and dot the surface with a few dabs of butter.
Cover with a tight-fitting lid and put in the oven. Cook for 1½ hours. Towards the end of cooking time, remove the lid and brush the potatoes with a little more butter. Put under the grill to crisp up. Alternatively, remove the lid and increase the heat to 200°C/gas 6/400°F for the last 15 minutes of cooking.