The cold wet, weather means one thing, it’s hotpot season! So you’ll be glad to know we’ve one of Beech’s very own great recipe ideas perfect for all the family, give it a try and let us know how you get on…
For the Hotpot – serves 4-6
8 neck and lamb chops
500g diced lamb
2 Lamb Kidneys – cored and cut into thin slices (optional, but makes lovely gravy)
5kf of Floury Potatoes (eg Maris Piper) peeled and sliced
1lb of onions halved and thinly sliced
2 teaspoons of thyme
600ml (1 pint) of Chicken Stock
50g melted butter
Salt and ground black pepper
Cooking the Hotpot
Preheat the oven to 160/gas mark 3.
Put a layer of potatoes in the bottom of a large (4.5litre/8 pint) casserole dish. Scatter over some onions, half the chops and diced lamb, some of the kidney and a few thyme leaves. Season with salt and pepper.
Cover with another layer of potatoes and add the remaining chops, diced lamb, kidneys and thyme leaves.
Pour in the chicken stock and finish with a neat layer of overlapping potato slices.
Brush top layer with melted butter and cover with a well-fitted lid. Bake for 2 hours
After 2 hours remove hotpot and increase temperature to 220/gas mark 7. Remove lid and brush with remaining melted butter. Return to oven and bake for 25-30 mins until potatoes are crisp and golden.
Scoop out the Hotpot onto a plate and serve with seasonal greens and/or pickled red cabbage.
Enjoy guys and don’t forget to let us know your thoughts over on our Facebook page.
Pop into your local store to pick up all the ingredients you’ll need to make this delicious meal!
For an alternative, but equally delicious hotpot recipe check out John’s latest video… filmed at home by his young daughter, John shows us how to make one of the finest stews in the world – the Lancashire Hot Pot!
It’s a really tasty, simple dish using just 7 ingredients – all of which you can pick up from Beech’s!
Maris Piper potatoes
Salt & Pepper
Going to give it a try? Make sure you share your pictures and comments with us on our Facebook page.