Find a large casserole or stew pot and place most (leave a little behind) of the butter in the pot and heat gently until it melts, add the lamb cutlets and brown on both sides
Thinly slice the potatoes, either by hand or with a mandolin. Once cooked the potatoes should be golden on top and the gravy bubbling up nicely around the sides
You know those days when you’re feeling organised and you’re going to cook a particular recipe and then realise you’re missing key ingredients and in fact you have certain other ingredients that could do with using up… Add to that an inability to follow recipes to the letter and you end up with something like these pressure cooked All-in-One Lamb Shanks with New Potatoes and Chantenay Carrots, made simple by my Instant Pot
Repeat the layering process until all of the potatoes, lamb pieces and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top
I didn't have lamb steaks on the bone, I had a nice piece of Herdwick rolled shoulder, so I made this into more of a pot roast, oh and no Marsala either, so I used a tablespoon of Brandy and some lamb stock
The same goes for my dish, I am using some wonderful local lamb from Spout House Farm up the road in Wheelton, but a frugal cut - hotpot chops, these are great value and yes they do contain bone but also a good chunk of meat too
I only used one lamb shank to make this entire pot. Rich and tender lamb shanks get slow cooked with sweet carrots and tomatoes and served on a bed of soft, buttery freshly made pappardelle noodles in this comforting dish perfect for autumn
A rich, tasty and saucy pork satay dish. I adore satay sauce, but traditionally I would have used peanut butter and sugar to make a tasty one and unfortunately it’s just not a healthy combination
Pour over enough boiling hot stock (or water) to cover it again. Reduce the heat, cover the pot tightly and simmer slowly for about 2 hours (I simmered mine for 2,5 h)
Mix chopped garlic, grated ginger and chilli, toss with lamb, cover and leave in the fridge for at least 2 hours. Add the lamb and cook for 3-5 minutes until brown. • 500g Diced lamb. • 1tsp Hot chilli powder
Hotpot is a slow cooked recipe traditionally made with lamb and vegetables, but as this is a vegetarian blog I made mine with some vegan mock 'lamb' meat pieces
Claythorpe Livestock is a family-run business based at the foot of the Lincolnshire Wolds breeding, rearing and selling quality lamb, pork and sausages
This hotpot here today is gorgeous. A goodly bit of stilton cheese gets stirred into the juices and then it gets spooned into either individual casseroles or one large one and then covered with a thatch of mashed potatoes prior to baking until it is golden brown and bubbly
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