A LANCASHIRE 'NOT SO HOT' POT"

I am Exploring Lancashire at the moment though the weather isn't making it any easier! England has had the wettest 2 months on record! Something about the 'Jet Stream'. Which should be blowing above the British Isles this time of year.Just my luck to go 'Chef-Exploring' in me old country to find that the Jet Stream has drooped! Anyway, such is life, one can still eat and explore regardless of weather. I know that 'Lancashire Hop-Pot' is a common dish in these parts and usually served up in winter, but no matter, its raining, so give it a try. For those of you who have never made it, its traditional to use the cheap cuts and offal of Lamb as that's where the flavour is

LANCASHIRE HOTPOT (4 Portions)




1 kg lamb neck chops (about 8)

3 Tabs Dripping or olive oil

180g prepared lambs kidneys

400g sliced leeks

200g sliced celery (2 sticks approx)

400g sliced carrots

1 kg thinly sliced potatoes

1 tab fresh thyme leaves

2 tabs chopped parsley

600ml Beef stock

Salt & pepper



Method



1. Pre heat oven to 170 c

2. Brown chops and kidneys in batches and reserve the fat &cooking juices

3. In a large casserole dish make alternative layers of meat, veg and potatoes, sprinkling herbs and seasoning in between. Save a layer of potatoes for the top.

4. Pour over hot stock. Add a t-spoon of butter to reserved fat and use to brush the top.

5. Cover and Bake for 2 hours approx. Then increase oven to 200c and bake a further 20 minutes uncovered.