There is nothing like a good hotpot on a cold winter’s evening, especially one packed with vegetables. I love a simple side dish like cabbage fried in a little oil.
LANCASHIRE HOTPOT RECIPE
Serves 6
½ cup flour
Salt and pepper
500g diced lamb
2 Tbsp oil
1 onion, chopped
2 cloves garlic, sliced
1 parsnip, chopped
1 carrot, chopped
1 leek, chopped small
1 cup chicken or beef stock
½ cup red wine
1 Tbsp chopped rosemary
3 medium potatoes, peeled and thinly sliced
1 Tbsp butter, melted
- Preheat the oven to 160C.
- In a large bowl place the flour. Season with salt and pepper. Toss in the lamb to coat.
- Heat the oil in a large frying pan. Add the lamb in batches, browning on all sides. Place lamb in an ovenproof baking dish.
- To the same frying pan add the onion, garlic, parsnip, carrot and leek, cooking for 8-10 minutes to soften. Then add to the lamb. Pour in the stock, wine and add the rosemary. Cover and place in the oven for 30 minutes.
- Remove the dish from the oven. Layer the potatoes on top and brush with butter. Place it back into the oven for one and a half hours until golden and the lamb is tender.
- Serve hot with green vegetables.
