Lancashire Hot Pot Lancashire Hot Pot is a classic British dish using the cheaper cuts of lamb, it would have been mutton for the Lancashire mill and pit workers. Some oysters or kidneys would have been added for extra richness by those who could afford such luxuries. This dish should only take about half-an-hour to prepare and three to three-and-a-half hours to cook to perfection. Ingredients: (serves 4) 4 lamb neck fillets 800g large white potatoes peeled and thinly sliced 700g thinly sliced onions 150ml red wine 150ml beef stock 50g melted salted butter Sprig of fresh rosemary from the garden Salt and pepper to season Method: Using a thick-bottomed casserole pot, heat it on the stove top and sear the seasoned lamb cuts with a little of the butter. Remove the lamb and add the onions to the meat juices and caramelise. Add the red wine and reduce the liquid by three quarters. Remove the softened onions and liquor. Replace the lamb into the pot. Spread the onion mix over the lamb, cover with the stock and season with the salt and pepper. In a decorative way, lay the potatoes over the lamb. Push down with your hand so the stock moistens the potatoes. With a pastry brush, paint the potatoes with the melted butter; this will give a nice golden finish. Place a lid on the pot. Put into the middle of a pre-heated oven at 180 degrees (Gas Mark 4) for about three to three-and-a-half hours. A knife should slide through the food to the bottom of the casserole with no resistance. This dish should be served with braised red cabbage and glazed carrots. The cooking times are ideal to enable you to prepare the dish then pop down to your local pub for a chat with your friends.