Its a bit of a tradition in these 'northern' parts to make a hotpot on New Years Eve for supper...why I'm not sure but it seems the ideal one pot meal you can bung in the oven, go to the local pub for a few 'cocktails' and return to a house with an appetite and to a supper that smells and tastes just amazing.
Cooked slowly in an oven in a big pot and served traditionally with pickled red cabbage, pickled onions (my own pickled onions turned out really well by the way) or a favourite accompaniment...what's not to like?
Hotpot can be made in various ways, but in Lancashire you MUST use lamb on the bone (and preferably mutton) as your meat base and if you are making a traditional Lancashire hotpot you should really use some lamb kidneys, but on this occasion I am leaving these out and using a local black pudding as well as the lamb. My delicious recipe will serve 4.
2/3 carrots peeled and sliced
1 large onion sliced
1.5 kg (approx) potatoes, peeled and sliced
1 black pudding horseshoe peeled and sliced
4 lamb neck or shoulder chops
Lamb or beef stock
sea salt and ground black pepper
1. Start by putting the oven on to warm, for 170C fan.
2. Prepare the potatoes, carrots, and onion by peeling and slicing. Once prepared leave to one side in readiness.
3. Grease a casserole dish and start to layer up the hotpot. Begin with a layer of potatoes then onions and carrots. Season with salt and pepper. Add the lamb neck chops and the sliced black pudding. Season again.
4. Add another layer of carrots and onions and then finish with a final layer of potatoes. Season with salt and pepper again.
5. Add the lamb or beef stock to come up to almost the top layer of potatoes.
6. Put the lid on the casserole dish and put in the oven for about 2 hours.
7. After 2 hours remove the lid and let the top layer of potatoes brown for about 30 minutes.
You can add fresh thyme, worcester sauce a bay leaf to the hotpot and even a pastry crust if you like, but generally I prefer mine as it was eaten years ago, just let the slow cooking, the lamb, seasoning and black pudding do the talking.
Have a safe and happy and Lancashire hotpot filled new years eve!