Lancashire Hot-Pot

• 10 large potatoes
• 6 onions
• 3 lamb’s kidneys
• 2

Peel and slice the potatoes and onions, skin and slice the kidneys. Place the chops in the bottom of a casserole, cover with alternate layers of potatoes, onions and kidneys, seasoning well. Cover with a layer of potatoes, and brush well with melted butter. Add a little water, and cook with lid on in a hot oven, 425°F, 220°C, gas mark 7 for thirty minutes, then in a cool oven, 300°F, 150°C, gas