If you get talking to a proud Lancastrian they’ll tell you that they think it is sacrilege if they didn’t share with you a bowl of the hearty, wholesome, winter comfort-food classic – arguably one of the greatest stews in the world, the Lancashire Hotpot. The name, often assumed to refer to the cooking vessel used (traditionally a tall, straight-sided earthenware pot) is actually more likely to be connected to what lies within, which originally would have been a hodge-podge or jumble of ingredients – whatever was to hand that day. The actual origin of the Lancashire Hotpot is not known, however, it has been suggested that it came about in pre-industrialized Britain when people would have to work long hours in the mills.
In order to prepare it, lamb and onions are topped with thinly sliced potatoes and baked in the oven. Some variations include vegetables such as carrots and turnips, while parsley, thyme, and bay leaf are among the most commonly used seasonings. The meat should be a mix of three types of cuts – neck, shin, and shoulder. It takes a long time to bake – from two and a half hours upwards in order to let the flavors infuse so that the dish develops its hearty, savory flavor. As a perfect accompaniment, try it with pickled red cabbage, a fresh salad, or crusty bread that should be dipped in the flavorful juices.
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