Lancashire Hot-pot

• 8 × 6 oz (175 g) middle neck lamb chops
• 4 lamb’s kidneys, cored and sliced

Trim any excess fat from the chops, melt it down and use it to fry the chops and kidneys over a high heat for 3 to 4 minutes. Rinse the potatoes thoroughly in cold water and put a layer of them in a deep ovenproof dish. Lay some of the chops on top and cover with a layer of kidneys and onions. Continue with these layers, seasoning each with salt and pepper, and finishing with a layer of potatoe