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This delicious Lancashire hotpot is so simple to make and so satisfying to eat – it will brighten up many a weekend. Taken from the recipe book ‘A Little Help From My Friends’ in which Michelin Star Chef James Sommerin constructed recipes to raise money for the NHS during the pandemic, this recipe was generously donated by Award-Winning chef and friend of his Nigel Howarth.
Lancashire Hotpot
Preparation time 10 minutes
Cooking time 3 hrs
Serves 4
Ingredients
•1kg under shoulder, neck, and shin of lamb, cut into 3-4cm thick pieces
•700g onions, thinly sliced
•1kg King Edward potatoes, peeled
•25g plain flour
•40g salted butter, melted
•150ml chicken stock
•3 tsp sea salt
•White pepper
•Hotpot dish
Method
Step 1:
Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the hotpot dish.
Step 2:
Sweat the onions in 15g butter with 1 tsp of salt for 4-5 minutes. Spread the onions evenly on top of the lamb.
Step 3:
Slice the potatoes 2mm thick. Place in a medium bowl and add the remaining 25g melted butter, season with 1sp of salt and a pinch of pepper and mix well.
Step 4:
Put the sliced potatoes evenly on top of the onions, reserving the best rounds for the final layer and add the chicken stock.
Step 5:
Place the hotpot, covered, in a pre-heated oven for 30 minutes at 180c. Reduce the heat to 130c for a further 2 ½ hours.
Step 6:
Remove and serve with seasonal vegetables.
Chef's Tips
Haworth’s most famous dish, a lamb Lancashire hotpot, perhaps best sums up his cooking; local, rustic and laced with nostalgia. To keep this dish as rustic and flavoursome as it can be, you can add household spices, herbs and vegetables as well as the chicken stock.
