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Method :
Set the oven
to 170C, Mark 4. IF there is a lot of fat on the lamb chops, cut some of
it off. Remove the fat, skin and hard centre of the kidneys. Slice them.
Peel the potatoes and the onions. Slice them. Wash and slice the
mushrooms. Rub the butter round the inside of an ovenproof dish. Put
half the potatoes at the bottom of the dish. Then put the lamb chops,
kidneys, onions and mushrooms on top. Add the salt and pepper and the
stock. Lastly, put the rest of the potatoes on the top. Put a lid on the
dish and cook for 90-120 minutes. Then take the lid off the dish and
cook for 30 minutes more. When the potatoes are golden brown, the hot
pot is ready. Serve very hot with pickled red cabbage.
Serves 4
Lancashire is
in the northwest of England. This dish is very like Irish stew and "Scouse",
a dish from from Liverpool. The ingredients are very simple but long
slow cooking gives Lancashire hot pot a delicious flavor. It is a very
good meal for cold, winter days. In Lancashire, hot pot is always served
with pickled red cabbage. This is a very easy to make, and it adds both
color and flavor to the dish.
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