Hawkshead was once a part of Lancashire, known as Lancashire beyond the sands. Many of the traditional Lancashire and Cumbrian dishes bear common routes, and are based on great locally grown and farmed produce.
This recipe for Lancashire Hotpot is the recipe I use at home, but as with many of these dishes every household makes their own version, mine is based on my mothers recipe and always reminds me of my childhood.
Serves 4 – 6 people
- 2lb best end or middle neck of lamb, cut into bitesize pieces, cutting off any excess fat
- 1 whole link of great lancashire Black pudding cut into 4 – 6 pieces
- Hawkshead Relish (bottled sauce similar to Worcester Sauce but a softer version)
- 2 large Onions sliced
- 1 large Carrot sliced
- plain flour
- Bay leaf
- 2lbs potatoes (waxy lancashire potatoes) cut into thin slices
- Sea Salt
- Freshly ground black pepper
Pre heat the oven to 170c/325f/Gas3
- Having trimmed any excess fat from the lamb and pat dry with kicthen paper, roll the meat in some seasoned flour, heat the oil in a heavy bottomed frying pan and cook the meat a few at a time intil browned all over and transfer to a heavy based casserole dish.
- Fry the onions, carrots and black pudding with a little butter in the frying pan and transfer to the casserole dish adding a couple of teaspoons of the Hawkshead Relish together with 20fl oz of boiling water and season with salt & pepper, the bay leaf and a little thyme, allow the pan to simmer for about 5-10 minutes adding a little more water if needed, it should just cover the meat but not drown it.
- Remove from the heat and layer the potatoes seasoning with salt & pepper in between each layer. Dot with a little butter and cover with a tight fitting lid.
- Place in a hot oven and cook for an hour and a half, after the first hour remove the lid and allow it to cook uncovered for the final half hour so that the potatoes can crisp and brown.
- Serve with a generous helping of Hawkshead Relish Beetroot and Horseradish Chutney and a fresh green vegetable such as kale or spring greens with lots of black pepper.
Monday, November 9, 2009