When we were at home we used to look forward to a delicious helping of mum’s hot pot. And while she only ever called it hot pot, I think she must have had a long lost relation on the west coast or been on holiday to Blackpool, because I have since learned that the recipe is the same as the famous Lancashire Hot Pot. I might be wrong in my thinking and maybe she simply picked it up from a recipe book or a newspaper article. But wherever it came from, we always cleared our plates and went back for more.
Fred Watson.
Hot Pot
Ingredients
3 oz of mushrooms
1 large onion
1lb potatoes sliced.
Two sheep's kidneys
1 ½ oz of bacon
4 neck chops, lamb
Salt and pepper to season
Butter.
Method
Wash and quarter the mushrooms
Slice the potatoes and the onions
Your butcher will skin and core the kidneys
all you have to do is quarter them
Dice the Bacon
Place your chops in the bottom of a deep oven dish
Cover with alternate layers of potatoes, bacon, onions, mushrooms and kidneys
Top off with an overlapping layer of potatoes
Add enough water reach two thirds of the way up the dish
Dot potatoes with butter and put on lid
Place in a preheated oven 375ºF, 190ºC, Gas, 5 and cook for 1½ hours,
remove lid and cook for a further ½hour at which point the top layer should be nicely browned.
