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Hearty Wurrook Superfine Prime Lancashire Hotpot

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(Superfine Boneless Shoulder, Superfine Forequarter Racks)

 A great winter warmer, this old-fashioned English dish combines full-flavoured Superfine Prime with layers of potato and onion. We like to throw in lots of garlic and rosemary and if you wish add a couple of anchovies when sweating the onions. They melt down and add a great savoury undertone. Lancashire hotpot makes a great filling meal just on its own, but we like to serve it with Minted Peas.


100 g butter.
1kg Superfine Forequarter Chops/or chunky pieces of Boneless Shoulder
8 onions, sliced (about 1.5 kg)
8 cloves garlic, crushed.
2 bay leaves.
1 tablespoon fresh rosemary leaves.
6 potatoes peeled and cut into 1 cm slices (about 1 kg).
4 sprigs thyme.
3 to 4 cups of stock or water.

Preheat the oven to 180ºC. Heat half the butter in a heavy-based casserole over a medium heat. Add the forequarter chops and sauté until evenly browned then transfer to a large plate. Add the rest of the butter to the casserole and sweat the onions, garlic, bay leaves and rosemary for 10–15 minutes until soft, but not coloured. Remove half the onion mixture from the casserole to a large plate. Arrange half the potato slices on top of the onion in the casserole and season generously. Arrange the forequarter chops on top of the potatoes then spread the remaining onions on top. Scatter on the sprigs of thyme, and then top with the remaining potato slices. Season again, and then dot a few bits of butter on the surface of the potatoes. Season again then pour in enough hot stock to just reach the top layer of potatoes. Cover the casserole with its lid, or loosely with foil and bake in the oven for 45 minutes. Remove the foil and return to the oven for a further 30 minutes.

You want the potatoes to be nice and golden brown and a bit crunchy on top. Make sure everyone gets a bit of the crisp potatoes when you serve up.

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