Saturday, 22 April 2017

April is a fickle month

Wouldn't it be lovely to be able to rely on the weather and arrange our social lives in the certainty of knowing we weren't going to get wet through or freeze or even need the snow boots – stranger things have happened!

When I was planning my menu for the supper with friends I took a risk and decided on the safe bet, that it would probably be cool – sadly I got that one right - typical!

Righty ho, back to the hotpot – the meat is ready when you are. For the gravy, use the garlic infused lamb stock – discarding any fat. If you wished you could sauté onions and carrots, (small dice) in a knob of unsalted butter and then add your stock – thicken with a little slaked cornflour. Cover the lamb with your stock and vegetables.

As part of my prep yesterday I baked jackets potatoes – 3 medium to large – cooled, peeled and then sliced, bagged and fridged, ready for assembly. Grated Red Leicester cheese – 50g to sprinkle on the top of the potatoes.

Pre-heat your oven to 180fan/200c/Gas 6.

Layer the sliced potatoes on the top of the lamb and stock. Season with black pepper, then sprinkle the cheese to complete. Bake in the oven for 35 minutes.

The hotpot will give you four generous portions, here's one of them :




It may not be a traditional hotpot for the purists out there but who cares.

If you should try this recipe I hope you enjoy it - I think it's good any time – by the way – you can freeze any leftovers – well, you never know.

Comfort food is not just for winter!


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