As mentioned in a previous post, I’ve been looking at new features to add to Hand To Mouth. My friend Dazzler suggested I try re-creating recipes from weird and wonderful books, which I thought was a great idea. This first ‘Tried & Tested’ post fits more into the latter category, as it comes from a rather lovely new cookery book called ‘Great British Food‘.
Put together by the guys behind the brilliant Canteen mini chain of restaurants, this Lancashire Hot Pot stays true to their ethos of cooking gutsy, tasty, good quality, British grub. The recipe calls for leg mutton, which I couldn’t get hold of at the time of cooking, so instead I used shoulder of lamb.
The recipe takes a bit of prep, but once you get going it’s pretty easy, and it tastes reet good.
Ingredients (serves 6)
50g butter
250g onions, sliced
1kg boned leg of mutton, 3-4cm dice
150g carrots, sliced
10g fresh thyme, leaves picked
3 bay leaves
700g floury potatoes (Maris Piper), peeled ad thinly sliced
500ml meat stock
100ml meat stock
Salt and black pepper
