Leftover Lamb Hot Pot | Great British Food Awards

Ingredients

• 400g baby/salad potatoes (such as Charlotte), sliced into 3
• 2 tbsps rapeseed oil
• 2 medium onions, roughly chopped
• 2 carrots, sliced thinly
• 1 leek, thinly sliced
• 400g cooked lamb, from a leftover roast, cut into chunks
• 1 tsp plain flour
• 1 tbsp Worcestershire sauce
• 400ml lamb stock (or chicken stock), homemade or with stock cubes
• 2 rosemary sprigs
• Salt and black pepper, to season