The Lancashire hotpot is synonymous with British food culture. It is without a doubt one of the most famous of our nations dishes. It's a simple affair, of good quality lamb, carrots and onions, some flavourings and good lamb stock. Top that mix off with some slices of potato and bake for a long time. What you get is a flipping delicious, deeply savoury thing. There are a few tricks and tips though to get your Lancashire hotpot right. But don't worry, I’ve got you covered!
To make my Lancashire hotpot you will need:
Serves 4 people with sides or 2 very hungry greedy guts on it's own
600g of Lamb shoulder or neck (weight after the bone is removed)
1 large white onion
2 bay leaves
4-6 medium carrots
About 2 tsp of finely chopped fresh rosemary
1 tbsp of Worcestershire sauce
700-800ml of lamb stock (for ref I use knorr stock pots)
Salt & pepper
2-3 large maris piper potatoes
Serve the Lancashire hotpot with greens & pickled red cabbage.
Shepherd's pie is one of the greatest dishes this nation has created, and yet I see it done wrong SO many times! Now, to make a great shepherd's pie it all starts with good lamb. Minced ground shoulder of lamb is great for a shepherd's pie, because it's meaty but with a good amount of fat for that lamb flavour.
It also comes down to good techniques, and by that I mean browning the meat, making sure the mash isn't too wet and making sure everything is cool enough so the mash doesn't sink into the filling. The difference between a good shepherd's pie and a GREAT one is following my steps.
To make my mind blowing Shepherd's pie you will need: Serves 4
900g of minced lamb
500ml lamb stock
1 large onion
2 large carrots
2 celery sticks
2 bay leaves
2 tbsp worcester sauce
1 tbsp tomato puree
1 tbsp of chopped fresh rosemary
1.4kg of potatoes (I used maris piper)
2 tbsp Butter
2 tbsp of plain flour
Salt & pepper
lamb breast is quite an under used cut of meat, and yet one of the most rewarding when it's cooked right. I make this recipe by chef Simon Hopkinson, and it's one of the easiest and cheapest lamb recipes I've ever made. you can pick up lamb breasts from your butcher, and I've seen it in some supermarkets as well. it does require long slow cooking, but you'll be surprised how much meat you get from a lamb breast.
To make braised lamb breasts with onions you will need:
1.6 kg/3lb 8oz lamb breast, boned, rolled and tied with kitchen string
fine salt and freshly ground white pepper
2 tbsp dripping or vegetable oil
1.6 kg/3lb 8oz onions, thinly sliced
2 bay leaves
1 tbsp red wine vinegar
2-3 tbsp anchovy essence (or several finely chopped anchovies), or to taste
2 tbsp chopped fresh parsley