Name: Bolton Hot Pot
Yield: Serves 4
Cuisine: British
Ingredients: 30 g (1¼ oz) flour; 450 ml (15 fl oz) meat stock; 1 kg (2¼ lb) best end of neck of lamb, cut into pieces and the fat trimmed; 1 onion, quite thickly sliced; pinch of sugar; 4 lambs’ kidneys, skinned, cored and sliced; salt and pepper; 125 g (4½ oz) mushrooms, quartered; 30 g (1¼ oz) lard or dripping; 1 kg (2¼ lb) potatoes, thinly sliced; 20 g (¾ oz) butter or dripping

Preparation info

Serves
4

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

This is a variant on Lancashire hot pot. Its peculiarity is that it contains the black pudding for which Bolton is famous, and lambs’ kidneys as opposed to the oysters of Lancashire hot pot. Although you can add oysters as well if you want. It’s a very good dish and doesn’t need to be cooked in the tall pot that was used for the original hot pot.