- 2 tbsp groundnut or sunflower oil (or dripping)
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 large onions, thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 350g black pudding, thickly sliced
- 8 lamb chops (middle neck cutlets), excess fat trimmed
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 900g potatoes, peeled and very thinly sliced
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 carrots, thinly sliced
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 2 tbsp grainy mustard
A condiment made by mixing the ground seeds of the mustard plant with a combination of…
- 20g pack parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 6 sprigs of thyme, leaves only
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
- knob of butter, melted
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Heat oven to 180C/fan 160C/ gas 4. Heat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
Cook the chops in the pan on a high heat so you get a good colour on the outside, but they’re not cooked, then drain off the fat. Set the chops aside.
Layer the ingredients in a deep ovenproof casserole, which holds everything snugly, starting with some potatoes and carrots and dotting half the mustard over each layer of black pudding. Season as you build up the layers and sprinkle the herbs throughout. You should have two layers of chops and finish with overlapping potato slices.
Pour the hot stock over everything, then brush the top with the melted butter. Cover and bake for 2 hrs, until everything is meltingly tender, removing the lid for the last half hour to crisp up the potatoes.