Lancashire hotpot
■ Serves 4
2 tbsp sunflower oil 1kg middle neck lamb chops, trimmed 3 lamb’s kidneys, trimmed and halved (optional) 1kg potatoes, cut into 5mm slices 500g carrots, sliced 2 large onions, chopped 1 tsp caster sugar 1 bay leaf 1 rosemary sprig few parsley sprigs, plus extra, chopped, to garnish 600–750ml lamb or chicken stock, or water 1 Heat the oil in a flameproof casserole dish and brown the lamb in batches, over a medium heat, for 5 mins. Remove and set aside. Add the kidneys to the dish and cook for 3–5 mins. Remove and set aside.
2 Add the potatoes, carrots and onions, and cook for 5 mins. Remove from the dish. Make layers of lamb chops, kidneys and vegetables in the casserole dish, sprinkling with the sugar and a little salt and pepper,…
