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.