Lancashire hotpot with braised red cabbage
Bbc.co.uk/food
Bbc.co.uk/food
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Ingredients

  • 1 large carrot, cut into 3 pieces
  • 1 onion, cut into quarters
  • 2 cloves garlic
  • sprig rosemary
  • sprig thyme
  • 1 bay leaf
  • pinch rock salt
  • 1 tbsp tomato purée
  • 2 litres/3½ pints water
  • 1 middle neck of lamb with bones, about 1kg/2¼lb
  • plain flour, for dusting
  • 2 tbsp olive oil
  • 1 Spanish onion, thinly sliced
  • 2 carrots, thinly sliced
  • 1 clove garlic, thinly sliced
  • salt and freshly ground black pepper
  • 1 tbsp thyme leaves
  • 1 tbsp chopped rosemary
  • 3 Maris Piper potatoes, very thinly sliced
  • unsalted butter
  • 1 small red cabbage, cored and sliced
  • 1 red onion, finely chopped
  • 150 g/5½oz unsalted butter
  • 200 ml/7fl oz red wine vinegar
  • 50 g/2oz clear honey
  • 100 g/3½oz demerara sugar
  • 1 bay leaf
  • sprig thyme
  • salt

Instructions

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