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Eddie Holmes’s Lancashire Hot-Pot
- Difficulty
Easy
By Paul Heathcote and Matthew Fort
Published 1998
This dish was traditionally cooked in a tall brown earthenware pot from which it would be served. It is best accompanied by lashings of pickled cabbage.
Ingredients
6-8 675 g 1½ lb
Method
Preheat the oven to 190°C/375°F/gas 5. Trim any excess fat from the chops and fry them on both sides in their own fat for a few minutes.
In a suitable ovenproof pot, start layering potatoes, onions and chops, seasoning between each layer and finishing with a layer of potatoes. Pour over the stock and brush the potatoes with the melted dripping.
Cover with a lid or foil and bake
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