Lancashire Hotpot

Lancashire hotpot is the classic one-pot lamb bake of Northern England – its trademark is the crisp-baked potato slices covering the top like roof tiles.

1. Cut the lamb into cubes, toss it in flour, and in a hot pan, in a little fat, brown it all round until every side browns – this gives the deep flavour.

2. In the same pan braise the sliced onion and the sliced carrot for a few minutes.

3. Into a deep ovenproof dish layer the meat and the vegetables, scatter thyme between them, and add the bay leaves.

4. Pour in the meat stock so it almost covers it.

5. Cover the top with thinly sliced potato, like roof tiles, overlapping.

6. Brush the potato with melted butter, and salt it.

7. Cover it, and bake at 150 °C for 1.5 hours, then take off the lid, and bake on until the top of the potato browns golden and crisp.

Tip: The tile-laid, crisp potato top is the real trademark of the hotpot.