Name: Lancashire Hot Pot
Yield: Serves 4
Cuisine: British
Ingredients: 1 tablespoon pickling spice; 1 teaspoon freshly ground black pepper; salt and pepper; 1 kg large potatoes, thinly sliced; 1 litre red wine vinegar; vegetable oil for frying; flour for dusting; 1 tablespoon caster sugar; 1 tablespoon salt; 1 kg lamb or mutton neck chops, cut into rough 3-4cm chunks; 800 ml lamb or beef stock (or a good-quality stock cube dissolved in that amount of water); 450-500 g onions, thinly sliced; 60 g unsalted butter, plus a little more for brushing; 1 head of red cabbage, quartered and finely shredded; a few sprigs of thyme

Preparation info

Serves
4

Difficulty
Medium

Appears in

British Regional Food

By Mark Hix

Published 2006

About

There are various versions of Lancashire hot pot, one of the best-known dishes in the North, but the main ingredients are almost invariably flavoursome cuts of lamb (like the neck, which is traditionally cut on the bone like chops), potatoes and onions. Kidneys - and even black pudding - can be added to the potatoes and onions. Back in the days when they were cheap, a few oysters would be put under the potato, but that is largely a thing of the past, although well worth trying.

The