This recipe for a classic Lancashire hotpot is easy to make and is great to have as a nourishing, warming meal on these wintery evenings. I used lamb to create the traditional dish but it’s easy to create a vegetarian version replacing the meat with winter root vegetables and using vegetable stock. The recipe is adapted from http://www.bbcgoodfood.com

Serves 4.

Ingredients.

1. 100 grams butter

2. 900 grams stewing lamb, cut into large chunks

3. 2 medium onions, chopped (you can use ready-chopped frozen onion)

4. 4 carrots, peeled and sliced

5. 25 grams plain flour

6. 2 teaspoons Worcestershire sauce

7. 500 ml lamb or chicken stock

8. 2 bay leaves (optional)

9. 900 grams potato, peeled and sliced (if you find it difficult to peel and slice potatoes, you can use a mandolin to chop them, and/or leave the skin on, though they may take longer to cook.)

Method.

1. Heat the oven to 160C/fan 140/gas 3.

2. Heat a little of the butter in a large shallow casserole dish, brown the stewing lamb chunks in batches and set aside on a plate.

3. Fry the onions and carrots in the pan with a little more butter until golden.

4. Sprinkle over the plain flour, allow to cook for a couple of mins, shake over the Worcestershire sauce, pour in the lamb or chicken stock, then bring to the boil.

5. Stir in the stewing lamb and bay leaves if using, then turn off the heat.

6. Arrange the potatoes on top of the meat, then drizzle with a little more butter. When arranging the potatoes work in a systematic order and ensure to go all the way round the dish, making sure every part of the meat is covered and there aren’t any gaps.

7. Cover then place in the oven for about 1 1/2 hours until the potatoes are cooked.

8. Remove the lid and leave in the oven for a further 10 minutes until the potatoes are browned and a little crisp around the edges. Serve while still hot ideally with some steamed green vegetables.