Lancashire hotpot

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Results 61-80

• Sharps

  07 April 2012

  Sharps rated and commented on this recipe

  

  My family are from Wigan and my mother used to make this but with leeks instead of onions and some slices of Bury black pudding too. Lovely to come home to after a winter's walk.

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• whats4t

  25 April 2012

  whats4t commented on this recipe

  Sorry but this is one recipe that can`t be changed and still be called Lancashire Hotpot! Chicken, rosemary, wine? never!! I`m sure your results were great but you didn`t make a hotpot. If you don`t like kidneys, just don`t eat them but don`t leave them out as they just `make` the gravy. Neck end or neck chops were often used for this dish as economy was of the upmost importance. It was very much a working class dish which is why wine would never have been added.

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• Claire Hunter

  30 May 2012

  Claire Hunter rated this recipe

  

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• peter

  16 July 2012

  peter rated and commented on this recipe

  

  Delicious.........The kidneys are the key, those of you who dont like kidneys ( whats not to like ) try using pigs in place of lambs, not as strong and a nicer taste

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• singy

  20 July 2012

  singy commented on this recipe

  As a lancashire lad, I of course love Lancashire hotpot and this recipe is as good as it gets (though I like to add a bit of rosemary as well as the bay leaves). A traditional New Years Eve meal in our family, and my mum often cooked it with the potato in with the meat and a pastry crust on top. My one big tip would be to serve it with pickled red cabbage and picked beetroot. AMAZING

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• shanty

  25 August 2012

  shanty rated and commented on this recipe

  

  Made this today, OMG this was delicious. A hit with all the family. I didn't add kidneys, as they are not liked, also cooked it for about 30 mins more than suggested and browned it under the grill. This is a 'Keeper'!!

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• Glamar Kaz

  11 September 2012

  Glamar Kaz rated and commented on this recipe

  

  One of the family favourites and so easy to make!

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• Jan Board

  17 October 2012

  Jan Board rated and commented on this recipe

  

  I have a large family and found this recipe simple to do, it was a winner with everyone and was a "clean plate" meal. I will definitely be cooking it again!

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• Lindyhop

  26 October 2012

  Lindyhop commented on this recipe

  Made this today... It was lovely... Used sunflower oil and drizzled a little butter on the top of the potatoes Will be making this again very soon..... Yummmm

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• PaulL

  04 November 2012

  PaulL commented on this recipe

  what james, no seasoning arrrgh!!!

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• Sharon's yummy foods.

  11 November 2012

  Sharon's yummy foods. commented on this recipe

  This was so yummy, my Daughter loved it, will definately be making this again ;-)

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• Helers

  26 November 2012

  Helers rated and commented on this recipe

  

  Make this all the time and so yummy but this time I got the meat in Tesco and they didn't sell kidney. Was too lazy to go to a butcher for them so left them out. IMO this was a big mistake it was OK but not nearly so much flavour without the kidneys. I also cook it more slowly and for longer.

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• Graley

  28 December 2012

  Graley rated and commented on this recipe

  

  Great recipe for a family lunch or as an easy alternative to Sunday roast. I used bacon in place of the kidneys and it worked really well!

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• joyce

  28 December 2012

  joyce rated this recipe

  

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• MrsB

  29 December 2012

  MrsB commented on this recipe

  This is a good recipe but I used olive oil instead of butter to fry the lamb chops from a couple of racks - did not use stewing lamb - the olive oil is a healthier alternative and much tastier it also does not deter from the authenticity of the flavor. The lamb chops from a rack are so much more tender. No need for the carrots, Worchestershire sauce or bay leaf - make a big green salad as an accompaniment. One of our favorite dishes!

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• Oxocube

  22 January 2013

  Oxocube rated and commented on this recipe

  

  Really great recipe. Exactly what you'd expect from James Martin really... plenty of butter/dripping. Although I did substitute this for regular olive oil in order to make this a bit healthier and it worked a treat. Also I cut out the kidneys simply to cut down on ingredients and I thoroughly enjoyed it. Well worth trying and super easy.

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• Cookerist

  29 January 2013

  Cookerist commented on this recipe

  Don't worry James, I DID add some seasoning! Pot in the oven as we speak.

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• jessferg

  05 February 2013

  jessferg rated and commented on this recipe

  

  LOVE this recipe! I left out the kidneys and added a few dried herbs and was very pleased with the results. It is so easy to make and full of flavour - great to feed a crowd!

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• Sophie Townend

  22 March 2013

  Sophie Townend rated and commented on this recipe

  

  Deeeeelicious!

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• Allie

  22 April 2013

  Allie commented on this recipe

  Utterly delicious recipe, we all loved it. I didn't end up using kidneys but only because the ones I'd had were past their use by date. Just out of interest I will buy them again and put them in next time, but I don't feel that the dish was missing anything by not using them. Yet again Good Food site renders my shelves of cookbooks useless!! Thank you Good Food!

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Ingredients

• 100g dripping or butter
• 900g stewing lamb , cut into large chunks
• 3 lamb kidneys , sliced, fat removed
• 2 medium onions , chopped
• 4 carrots , peeled and sliced
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potatoes , peeled and sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 20 mins

Cook 1 hr 40 mins

Ingredients

• 100g dripping or butter
• 900g stewing lamb , cut into large chunks
• 3 lamb kidneys , sliced, fat removed
• 2 medium onions , chopped
• 4 carrots , peeled and sliced
• 25g plain flour
• 2 tsp Worcestershire sauce
• 500ml lamb or chicken stock
• 2 bay leaves
• 900g potatoes , peeled and sliced

PER SERVING

993 kcalories, protein 70.0g, carbohydrate 56.0g, fat 56.0 g, saturated fat 26.0g, fibre 7.0g, sugar 12.0g, salt 1.43 g

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