As you may well know, cooking really isn’t on my ‘Things I’m Good At’ list, so I tend to have a handful of hero recipes that I pull out when anyone threatens to come for dinner and what with autumn begging to be let in, I thought I’d share my absolute favourite for this time of year . . .
Lancashire hot pot.
Things you’ll need:
1tbsp olive oil
750g diced lamb
2 onions, diced
2 carrots, cut into chunky pieces
500ml lamb stock
1tbsp Worcestershire sauce
2 sprigs fresh thyme
750g potatoes, peeled and thinly sliced
How to do it:
– Pre-heat oven to 140 degrees. Heat the oil in a large casserole pan with a lid. Add the meat and fry over a high heat until browned on all sides (you may need to do this in batches). Remove with a slotted spoon and set to one side.
– Add the onions and carrots to the pan and cook for about 4 minutes, stirring every now and then, until the onions are soft and a little golden.
– Return the lamb to the pan and pour over the stock. Stir in the Worcestershire sauce and thyme sprigs and then season (don’t go too heavy on the salt as stock can be rather salty already).
– Layer the potatoes over the top, dot on the butter and season. Then, pop the lid on and transfer to the oven for 1 hour 30 minutes at 140 degrees. Go put your feet up now and watch a good lazy afternoon movie.
– Turn the temperature up to 170 degrees and cook for a further hour with the lid off so the top layer of potatoes crisp up.
– Serve with seasonal green vegetables and enjoy the smug feeling you’ve got from making a delicious dinner.