Originating from the former cotton mill climbs of Lancashire county, where comfort food comes a plenty -- the Lancashire Hot Pot is a popular comfort food, particularly during the winter months in the UK. Differing from its friend of the same name, the heated pot from England's north-west stands out for being lamb, not beef-based. Read on to learn how to make this hearty dinner from home.
"Hold tight lad and think of Lancashire Hot Pot."
Wallace, from Wallace and Gromit.
Prepare your workspace with two separate chopping boards: one for the meat and one for the vegetables.
Step one: Rinse the lamb kidneys under cold water and lay them out on one of the chopping boards. Trim off the fat and slice them up.
Step two: With the lamb meat, removing bones if necessary (see Resources for a guide to buying lamb), rinse and trim off excess fat. Cut into chunks.
Step three: On your other chopping board – peel the potatoes, onions and carrots. Slice them up, and put them into separate bowls on the side, clearing your work area of peels.
Step four: Boil water in the kettle and pour into a glass jug. Put in stock cubes and stir until completely dissolved. Leave on the side until needed.
Step five: Melt all of the butter in pan on the hob or in a bowl in the microwave and leave ready to use last.
Putting it all together and cooking
900 g (2 lb) potatoes, peeled and sliced 900 g (2 lb) stewing lamb (lamb shank or lamb shoulder or half a leg of lamb) 500 ml (17 fl oz) lamb or chicken stock (2 stock cubes) 100 g (4 oz) butter 25 g (1 oz) plain flour 3 lamb kidneys 2 medium onions 3 cloves garlic 3 large carrots Olive oil Bay leaves (fresh or dried) 5 ml (2 tsp) Worcestershire sauce
Tips and warnings
- Be sure to maintain general hygiene and order in the kitchen throughout preparation. Keep you work surfaces clean and when chopping and changing between handling meat and vegetables, wash your hands.