Lancashire hot pot

Serves 4

One of the best known dishes in the north. There are various versions of Lancashire hot pot, but the main ingredients are flavoursome cuts of lamb, such as the neck, which is traditionally cut on the bone like chops. Kidneys and even black pudding can be added along with the potatoes and onions. Back in the days when they were cheap, a few oysters would be put under the potato.

800g lamb neck fillet, cut into rough 3-4cm chunks
6 lambs' kidneys, halved (optional)
Flour for dusting
Vegetable oil for frying
60g unsalted butter plus a little extra for brushing
450-500g onions, peeled and thinly sliced
1tsp chopped rosemary leaves
800ml lamb or beef stock (a good quality cube will do)
1kg large potatoes, peeled and thinly sliced
Salt and pepper

Pre-heat the oven to 220°C/gas mark 7. Season the pieces of lamb and kidneys separately with salt and pepper and dust with flour. Heat a heavy bottomed frying pan with a couple tablespoons of vegetable oil and fry the lamb a few pieces at a time on a high heat until nicely coloured. Then drain in a colander. Fry and drain the kidneys afterwards, and set aside, mixed with the lamb neck. Clean the pan and heat a couple of tablespoons of vegetable oil. Fry the onions on a high heat until they begin to colour, add the butter and continue to cook for a few minutes until they soften. Dust the onions with a tablespoon of flour, stir well and gradually add the lamb stock, stirring to avoid lumps, and sprinkle in the rosemary. Bring to the boil, season with salt and pepper and simmer for about 10 minutes.

Now you're ready to assemble the pot. Take an oven-proof casserole dish with a lid or similar, cover the bottom with a layer of potatoes first, followed by the meat with a little sauce, then the potatoes again. Continue until the meat and sauce has all been used. Finish the top with a layer of nicely overlapping potato slices. Brush the top with a little of the sauce and cook in the oven for about half and hour on 220°C/Gas mark 7, and then turn the oven down to 140°C/Gas mark 1 and leave for 2 hours.

Then remove the lid and turn the oven back up to 220°C/gas mark 7. Brush the top with a little melted butter to allow the potatoes to brown for the final half hour.