Lancashire Hot-pot

This is a Great British Classic. It’s usually just neck of lamb, kidneys, onions, potatoes and gravy, but I’ve tried to refine it, by adding more textures and tastes. It also looks a lot nicer when presented, and just shows how good ordinary lamb chump chops can be. The chops should be lean with the little bone and fat left on. The vegetables have to be chopped into very small dice, which may sound tiresome but it’s worth doing. You will need a shallow flameproof braising dish to hold the c