Lancashire hotpot recipe

Name: Lancashire hotpot recipe
Ingredients: 50 g (3½ tbsp) butter; 4 lambs' kidneys, about 250 g/9 oz in total; 1 sprinkle of plain (all-purpose) flour, for dredging; 2 tbsp rapeseed (canola) oil; 12 lamb (or mutton) cutlets, long bones removed, or one scrag end of neck, cut into large pieces (about 900 g/2 lb); 2 onions, thinly sliced; 750 g potatoes, peeled and thinly sliced; 400 ml beef stock or water; 1 drizzle of Worcestershire Sauce, or Yorkshire Relish, to taste (optional), plus extra to serve; 1 spoonful of pickled red cabbage

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A tasty and traditional Lancashire hotpot, crowned with thinly sliced, bronzed potatoes.

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Ingredients

50 g (3½ tbsp) butter
4 lambs' kidneys, about 250 g/9 oz in total
1 sprinkle of plain (all-purpose) flour, for dredging
2 tbsp rapeseed (canola) oil
12 lamb (or mutton) cutlets, long bones removed, or one scrag end of neck, cut into large pieces (about 900 g/2 lb)
2 onions, thinly sliced
750 g potatoes, peeled and thinly sliced
400 ml beef stock or water
1 drizzle of Worcestershire Sauce, or Yorkshire Relish, to taste (optional), plus extra to serve
1 spoonful of pickled red cabbage