Lancashire Hotpot is a classic British comfort dish, featuring tender lamb, flavourful gravy, and sliced potatoes. This recipe is perfect for using up leftover lamb or creating a hearty meal from scratch.

Ingredients-

• 800ml lamb stock (reserve 400ml if using leftover leg of lamb)

• 4 glugs Worcestershire sauce

• 1 tsp mint sauce

• 1 tsp red currant jelly

• 2 sprigs thyme leaves

• 4-5 medium potatoes, peeled and sliced into 1/2 cm rounds

• 1 onion, sliced

• 2 carrots, peeled and diced

• 200g leftover cooked lamb (100g is also fine, just break up the lamb more and add more vegetables)

• Melted butter for brushing potatoes

Instructions-

1. In a large ovenproof casserole dish, heat a small amount of oil and sauté the sliced onions and diced carrots until they begin to soften.

2. Add the leftover cooked lamb, lamb stock, Worcestershire sauce, mint sauce, and red currant jelly. Mix well until fully combined.

3. Sprinkle the thyme leaves over the mixture.

4. Layer the potato slices on top to cover the mixture completely.

5. Don't worry if it looks like there's too much stock; this is needed to cook the potatoes.

6. Place the casserole dish on the stovetop, cover with a lid, and simmer for 10 minutes.

7. Preheat your oven to 180°C (350°F).

8. Remove the lid, brush the potato slices with a little melted butter, and bake in the oven for 40 minutes or until the potatoes are golden brown and crispy.

9. Serve the Lancashire Hotpot hot and enjoy!

Top Tips:

• If you are using the leftover leg of lamb recipe, try to reserve at least 400ml of lamb stock for this dish. You can top up the remainder with vegetable or beef stock cubes.

• Lamb stock cubes add rich flavour to the dish, so use them if you don't have homemade lamb stock.

Braised Red Cabbage Recipe:

Ingredients-

• 500g red cabbage (small cabbage), thinly sliced

• 2 tbsp butter

• Pinch of salt

• 140ml water

• 60ml red wine

• 2 tsp cider vinegar or red wine vinegar

• 2 tbsp white sugar

• 1 tsp mustard seeds

• 1 star anise

Instructions-

1. In a large skillet or pan, melt the butter over medium heat.

2. Add the thinly sliced red cabbage and cook for 3-5 minutes, or until it begins to soften.

3. Add the pinch of salt, water, red wine, cider vinegar or red wine vinegar, white sugar, mustard seeds, and star anise to the skillet.

4. Stir everything well to combine.

5. Cover the skillet with a lid and let the cabbage braise for 10-15 minutes, or until it's tender and has absorbed the flavours.

6. Remove the star anise before serving.

7. Serve the Braised Red Cabbage as a tasty side.