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Foodie Thursday

Top chef Nigel Barden tickles Simon's taste buds with another delicious recipe. Plus Matt has the latest sports news and Rebecca brings the money news.

1 hour, 55 minutes

Last on

Thu 30 Oct 2014 17:05
BBC Radio 2

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Lancashire Hotpot

by Cass Titcombe, Dominic Lake & Patrick Clayton-Malone <?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

from Canteen – Great British Food (Ebury)

 

Few ingredients are needed to make this flavoursome potato-topped stew.  Although lamb is normally used today, we make our hotpot with mutton, which was common up until the Second World War.  We think the stronger mutton flavour works best.

 

Serves 6

 

Prep time 15 mins

Cooking time 3hrs

 

Ingredients

50g butter

250g onions, sliced

1kg boned leg of mutton, cut in 3-4cm dice

150g carrots, sliced

10g fresh thyme, leaves picked

3 bay leaves

700g floury potatoes, such as Maris Piper, peeled & thinly sliced

500ml meat stock

100ml pale ale

salt & black pepper

 

Method

Preheat the oven to 135C/Gas mark 1.  Heat up half of the butter in a saucepan, add the onions & sweat over a low heat for about 15 mins or until soft & translucent but not browned.

Place the meat in an ovenproof dish & add the onions, carrots, thyme & bay leaves.  Season well with salt & pepper & mix together.

Arrange the potato slices on top of the meat & vegetable mix, overlapping the slices slightly.  Melt the remaining butter & brush over the potatoes.  Season with salt.

Pour the stock & ale into the dish, then cover it.  Cook in the oven for 2hrs.

Remove the cover from the dish & increase the oven temperature to 150C/Gas Mark 2.  Continue cooking for 30-45mins until the potato top is browned.

 

NB. You can also make this hotpot with neck of lamb instead of mutton.  Reduce the cooking time in step 4 to 1½ hrs.

Broadcast

  • Thu 30 Oct 2014 17:05
    BBC Radio 2