Traditional Hot Pot

Name: Traditional Hot Pot
Ingredients: 4–6 best-end or middle-neck lamb or mutton cutlets; 400g diced lamb or mutton neck fillet or shoulder; 1 largish floury potato, such as maris piper; 2 tbsp flour for dusting (plain or self-raising flour); 1 large carrot, peeled and chopped; 1 bay leaf; 2 Onions, sliced; 500ml lamb stock or make up with lamb stock cube; Pinch of Salt and Black Pepper; Splash of Bartons Malt Vinegar; Lots of Bartons Red Cabbage and Sliced Beetroot on the side; Pastry Top (optional) 500g - Ready to Roll Pastry (either short crust or flaky) both work really well or for a real treat, make your own pastry and a little milk or beaten egg wash to glaze.

www.bartonspickles.co.uk

With Barton’s Red Cabbage or Sliced Beetroot

View full recipe on www.bartonspickles.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bartonspickles.co.uk.

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Ingredients

4–6 best-end or middle-neck lamb or mutton cutlets
400g diced lamb or mutton neck fillet or shoulder
1 largish floury potato, such as maris piper
2 tbsp flour for dusting (plain or self-raising flour)
1 large carrot, peeled and chopped
1 bay leaf
2 Onions, sliced
500ml lamb stock or make up with lamb stock cube
Pinch of Salt and Black Pepper
Splash of Bartons Malt Vinegar
Lots of Bartons Red Cabbage and Sliced Beetroot on the side
Pastry Top (optional) 500g - Ready to Roll Pastry (either short crust or flaky) both work really well or for a real treat, make your own pastry and a little milk or beaten egg wash to glaze.