Lancashire Hotpot (Nigel Haworth)

Ingredients:
1 kg under shoulder, neck and shin of lamb (Cut into 3-4cm thick pieces)
700g thinly sliced onions
1kg peeled King Edward potatoes, sliced
25g plain flour
40g salted butter, melted
150ml chicken stock
3 tsp sea salt
White pepper

Method:

1. Preheat oven to 180°C.
2. Season the lamb with 1 tsp of salt and a good pinch of pepper, dust with the flour. Put the lamb into the base of the casserole dish.
3. Sweat off the onions in 15g of butter with one tsp of salt for 4-5mins. Spread the onions evenly on top of the lamb in the Hotpot dish.
4. Place potato slices in a medium size bowl, add the remaining 25g melted butter, season with 1 tsp salt and a pinch of white pepper, mix well.
5. Put the sliced potatoes evenly on top of the onions, reserving the best-shaped rounds for the final layer and add the chicken stock.
6. Place the casserole dish, covered in oven for 30 minutes then for approximately 2½ hours on 130°C.
7. Remove from the oven, take off the lid or cover, return to the oven on 180-200°C for 30-40 minutes or until golden brown.
8. Serve with pickled red cabbage and glazed baby carrots.

Nigel Haworth is the chef-proprietor at the Michelin-starred, 3 AA Rosette Northcote.

Preparation time: 40 mins
Cooking time: 3½ hours