Lancashire hotpot

Method

1. 1

   Heat oven to 160C/fan 140C/gas 3. Heat some dripping or 100 g of butter in a large shallow casserole dish, brown 900 g of lamb in batches, lift to a plate, then repeat with the kidneys.

2. 2

   Fry 2 onions and 4 carrots in the pan with a little more dripping until golden. Sprinkle over the flour, allow to cook for a couple of mins, shake over 2 tsp of worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat and 2 bay leaves, then turn off the heat. Arrange the sliced 900 g of potatoes on top of the meat, then drizzle with a little more dripping. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.

3. 3

   Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.