Lancashire hotpot

Lancashire Hotpot

Lancashire hotpot
Course	Main course
Place of origin	Lancashire, England
Serving temperature	Hot
Main ingredients	lamb or mutton, onions, potatoes
Cookbook: Lancashire Hotpot

Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare.^[1]

Preparation techniques

There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot.

The traditional recipe once included oysters,^[2] but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot are often served as an accompaniment. In some areas Lancashire cheese is also served with the dish .

Flavouring

Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks, though some recipes rely on a well-sealed pot on a low heat to retain enough moisture within the meat, onion and potato.

Etymology

It is often thought that the "hot pot" referred to is a pottery dish used to cook casseroles in British cuisine. However, it is more likely to refer to the idea of a jumble or hodge podge of ingredients in the filling.^[3]

See also

References

External links

• History of Lancashire Hotpot at Foods of England