Nigel Haworth uses Lonk lamb when making this hotpot but if you can't get hold of the prized Lonk lamb, use the lamb from your best local butcher. This Lancashire hotpot recipe was cooked by Nigel Haworth on Great British Menu, winning him a spot in the final banquet menu

Method
1.
First, start on the pickled cabbage. Half and quarter the red cabbage. De-vein away the large stem and finely slice the red cabbage leaves. Salt the red cabbage well in a colander for 2-3 hours until a deep rich colour is achieved
2.
Drain and wash away the salt – pat dry. Place all the vinegars, wine and sugar in a pan and cook on a medium heat for 6-8 minutes or until reduced by half
3.
Meanwhile, place the star anise, bay leaves, peppercorns, cloves, cinnamon stick and dried chillies in a pestle and mortar and coarsely pound. When the reduction is nearing completion, throw all the dry spices into the reduction and allow to infuse for 5 minutes. Pass the reduction through a fine sieve and while warm pour onto the red cabbage
4.
Place the cabbage in a suitable jar and seal. The liquor should just cover the cabbage
5.
For the Lancashire hotpot, season all the cuts and chops of lamb - but not the loin - with salt, sugar and a good pinch of pepper. Dust the cuts of lamb with flour and arrange on the base of a heavy pot or casserole dish
6.
In a separate pan, sweat off the onions in the 15g of the melted salted butter and half a teaspoon of salt for 2-3 minutes. Spread the onions evenly on top of the lamb in the hotpot dish
What 'to sweat' means
To sweat is to cook something - usually vegetables - gently on a low-medium heat until tender but not coloured, while stirring frequently
7.
Put the 4 neck chops evenly around the perimeter of the hotpot dish, pushing them firmly into the onions
8.
Slice the potatoes vertically [2mm thick] and place in a medium size bowl. Add the remaining 25g of melted butter, season with a teaspoon of salt and a pinch of white pepper and mix well
9.
Layer the sliced potatoes evenly on top of the onions and cook the hotpot, covered, in an oven set to 140°C/gas mark 1 for two and a half hours
10.
After the hotpot has been cooking for two hours, sear the loins of lamb in a pan with a little olive oil until golden. Then, place the seared lamb loins on a trivet above the hotpot during the last 12-15 minutes, or until the lamb is cooked to your liking
11.
Set the hotpot aside, and place the lamb loin on a warm plate to rest for five minutes
12.
Carefully wash the carrots and place in a heavy bottomed pan, add the sugar, butter and a pinch of salt, and pour in enough water to just about cover. Bring to a boil and cook until tender. Remove the carrots from the cooking liquid and reserve
13.
Carefully wash the leeks. Place them in the butter and then into a pan of boiling salted water. Boil on a high heat for thirty seconds and then mix the leeks in with the carrots
14.
Thickly slice the lamb loins and arrange into bowls with the hotpot. Garnish with pickled red cabbage and the leeks and carrots
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Lancashire hotpot recipe with a medium and round red wine, or a full bodied red wine

Ingredients

Pickled red cabbage

Lancashire hotpot

Carrots

  • 120g of baby carrots
  • 500ml of mineral water
  • 1 tbsp of sugar
  • 100g of butter
  • 1 pinch of salt

Garden leeks

Equipment

  1. Trivet

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Top Lancastrian chef, Nigel Haworth, shares the ultimate Lancashire hotpot recipe containing lamb - a dish he famously cooked on Great British Menu

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