nigel haworth’s lancashire hotpot

I have a “go to” Lancashire hot pot recipe that I like very much, cribbed from Rick Stein some years ago. It’s very tasty, but like many others I was bowled over with Nigel Haworth on the Great British Menu this year, who blew the competition away with his hot pot. (One word or two? I just don’t know. His recipe is here.

I’ve simplified it slightly for home cookery – cut down on the varieties of lamb and reduced it down to just the neck fillet. I also used a jar of pickled cabbage – I can’t better those results. No herbs either, which is a big surprise. I also worried about the lack of liquid in the meal so bunged together an easy gravy of roast vegetables deglazed with lamb stock.

It was very tasty, and I can see why it was such a winner. Rich, gamey lamb, sweet onions with a crunchy potato topping – what’s not to like? My only slight concern was that the recipe isn’t clear about when to use a new pan for frying off the different parts. I browned the lamb in the same pan as it eventually baked in, and it caught round the edges, making it black and sticky. These bits were nice but a touch over. Doing it again I’d use two pans for frying lamb and onions, then put the part cooked elements back into a separate casserole dish for baking. Starting off from cold it will have less chance to blacken. That said, it’s delightful. Pair it with pickled cabbage for a tart contrast.

Nigel Haworth’s Lancashire Hotpot:

500g lamb neck fillet

1 tablespoon flour, seasoned

1 large onion, sliced

25g butter

1 large potato, sliced into 2mm rounds

Preheat the oven to 160C.

  1. Toss the lamb in seasoned flour and fry in a pan to brown all over.
  2. Fry the onions in butter and a large pinch of salt until softened.
  3. Toss the potato slices in a little olive oil with salt and pepper until well coated.
  4. Lay the lamb in a casserole dish, put the onions on that and top with the potato slices. Bake in the oven for 2 hours.
  5. After 2 hours, brush the potato top with melted butter and bake in the oven uncovered for a further 30 mins or until the potato is golden brown. Serve with pickled cabbage.

One comment

  • We have enjoyed your Hot Pot which we bought in Sainsburys but the last two we have had in the last two weeks have been disappointing as after cooking according to the instructions the potatoes have been hard as if undercooked, have you changed the type of potatoes you use?

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