• 2 lb / 900 g middle or best end of neck chops or 1½ lb / 680

Remove as much fat as possible from the meat. In an earthenware or similar ovenproof casserole, build up layers of potato, meat and onion, seasoning lightly and finishing with a layer of potatoes. Tuck in the bay leaf and thyme, and pour in ¼ pt / 140–280