Name: Lancashire Hot-pot
Yield: Serves 4
Cuisine: British
Ingredients: Salt and pepper; Good pinch chopped fresh parsley, to garnish; ½ garlic clove, crushed; 2 large Sprigs of fresh rosemary; 1 leek, finely diced; 50–75 g (2–3 oz) unsalted butter; 2 celery sticks, finely diced; 2 onions, finely diced; 2 carrots, finely diced; 1 tablespoon lamb fat or beef dripping; 4 large potatoes, peeled; 600 ml (1 pint) Veal or Beef Jus or alternative; 4 thick, lean lamb chump chops; 150 ml (¼ pint) dry white wine

Preparation info

Serves
4

Difficulty
Medium

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This is the English version of Irish stew. It’s one-pot cooking again, and was traditionally put into the oven at the end of a busy baking day to cook slowly until ready. Some versions contain mushrooms and, occasionally, oysters were popped in under the potatoes for the last half hour (as they were in a steak and kidney pie).

Lancashire hot-pot usually consists just of neck of lamb, kidneys, onions, potatoes and stock (usually water), but I’ve refined it by adding more textures and