1 ½ tsp Worcestershire sauce 750g potato, such as Maris Piper or Desirée, very thinly sliced Method STEP 1 Heat oven to 190C/170C fan/gas …
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01 Heat the oven to 170C (190C non-fan). Put the lamb into a large casserole dish with a tight-fitting lid. Add the flour, 1 tsp salt and ½ tsp …
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Arrange the swede sliced on top, drizzle the last tbsp of olive oil, season again, then cover. Place in the oven for 1 hour. Remove the lid, grate …
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500 ml Lamb Stock 2 bay leaves 900 g Maris Piper potatoes peeled and sliced 1 sprig Thyme remove the leaves from the stalks Directions …
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by Mary Berry from Simple Comforts A comforting, veg-packed, one-pan dinner, this hot pot teams spicy pork sausages with tomato, pepper, carrot and garlic for a delicious combination of sweet, spicy and earthy …
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Cover with a lid and cook on a low heat for 5 minutes or until soft but not brown. Turn the heat up and add the lamb, cook for 2-3 minutes until nicely browned. Add the lamb stock, plus a little salt and pepper and bring to …
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How to make lamb hotpot Mary Berry Cooking with Mary Berry Good Afternoon 1977 ThamesTv 329K subscribers Subscribe 9.4K views 2 years ago 'Good Afternoon' Television cook Mary
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Cook over a medium heat for about 5-7 minutes, or until softened. Sprinkle the flour over the onion and gradually add 450ml (¾ pint) water, stirring well, to give a smooth gravy. Crumble in the stock cube and add the …
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The Lancashire hotpot is a famous lamb stew originating from Lancashire in the North West of England. The Lancashire hotpot is a famous lamb stew originating from Lancashire in the …
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STEP 6. Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping. STEP 7. Cover, then place in the oven for about 1½ hrs until the potatoes are …
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Heat the olive oil in a pan and fry the lamb pieces and kidneys for 1-2 minutes on both sides, or until golden-brown all over. Remove from the pan and set aside. In the same pan, cook the …
Preheat the oven to 170°C/Fan 150°C/Gas 3½. Peel the potatoes and cut them into slices about 5mm thick. Arrange the slices on top of the lamb, overlapping and layering them as you go. …
50g butter in cubes Method Warm the olive oil and brown the lamb and kidneys, then set aside. In the same pan with the remaining meat juices and residue, add the onion and half a teaspoon …
Preheat the oven to 170C. Dust the meat lightly with flour and sprinkle with a pinch of sugar, salt and pepper. Peel the potatoes and slice them thinly. Butter a high-sided …
In a large frying pan, heat the oil and ¼ oz (5 g) butter until it is very hot, then brown the pieces of lamb two or three at a time until they all have a good brown crust. As they cook, remove them …
Melt the butter in a small saucepan over a medium heat. Arrange the potato slices on top of the hotpot, overlapping the edges slightly. Brush the potato slices all over with the melted butter
Preheat the oven to 170C/325F. Melt the butter and vegetable oil in a medium sized casserole or sauce pan and fry the lamb pan until lightly browned all over (about 3-4 …