Sunday Lunch Room

[titch juicy]

For the first time since I lost my Dad (two years ago this month) i've made his favourite.

Lancashire Hot Pot. The recipe passed down the generations. So simple and so delicious.

Line a casserole with a little butter.

One onion sliced, layering the bottom.

One carrot sliced for the next layer.

4 nice fat lamb chops next layer.

Some small slices of potato to fill in the gaps.

Another layer of onion (use another whole onion)

Another layer of carrot.

Season well with salt, pepper and dried thyme.

Fill with chicken or lamb stock about half way up the layers.

Two layers of thinly sliced spud on the top with a little more seasoning.

Lid on, two hours, Gas mark 3.

Take lid off, spot spuds with butter.

Turn heat up to 8 and give another half hour with lid off to crisp up top layer of spuds.

Serve with pickled red cabbage and pickled beetroot.

Eat with wind and rain battering against the windows.

Heaven.