Nigel Howarths Hotpot

this is

Nigel Howarth’s Lancashire Hot Pot

for the STANDARD Remoska

Nigel Howarth’s Lancashire Hot Pot

for the GRAND Remoska (click link)

25g salted English butter

1½ tsp salt

400g onions – finely sliced

500g neck and shin of lamb/under shoulder.

Trimmed of all fat and tissue , cut into 2 - 3cm cubes

1 tbsp flour – plain

600g King Edward potatoes – peeled and cut into 2mm slices

Black pepper to taste – freshly ground

100ml stock – chicken

Aluminium foil

Cut 5 circles of foil the same size as the Remoska pan, to act as an inner lid, ‘crimp’ the edges.

Place 10g of the butter, ½ teaspoon of salt and the onions in the Remoska, stir, cook for 20 minutes or until the onions are soft but not brown.

Put the prepared meat, ½ teaspoon salt, flour and black pepper into a large plastic freezer bag, shake well to coat.

Melt the remaining butter. Put the sliced potatoes into a large bowl, pour over the melted butter, remaining salt and black pepper, mix well until evenly coated.

Add the lamb to the Remoska and using a wooden or plastic spoon carefully put the onions over the top of the lamb. Layer the potatoes on top of the onions reserving the best shaped ones for the top, arranging them carefully (take care as the edge of the pan will be hot). Cook for 30 minutes.

Remove the Remoska lid and cover the potatoes with the discs of foil (this is to slow down the cooking). Continue cooking for a further 60 minutes. Remove the foil ‘lid’ (take care as the edge of the pan will be hot) and cook further to brown the top layer of potatoes.

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this is

Nigel Howarth’s Lancashire Hot Pot

for the Grand Remoska

40g salted English butter – melted

700g sliced onions – thinly

1kg under shoulder, neck and shin of lamb – local if possible,

(Nigel Howarth uses heather reared Bowland Lamb, trimmed of all fat and cut into 3-4cm pieces)

25g flour – plain

1kg King Edward potatoes – peeled

3tsp salt

Black pepper to taste – freshly ground

150ml chicken stock

Place 15g of the butter, 1 teaspoon of salt and the onions in the Remoska, stir well, and cook till the onions are soft and transparent but not brown. This may take up to 20 minutes but keep an eye on them.

Prepare the meat into cubes, place in a large plastic freezer bag, adding 1 level teaspoon of salt, black pepper and the flour. Shake well to coat the meat.

Slice the potatoes 2mm thick. Place in a bowl, add remaining melted butter, salt black pepper and mix well so they are nicely coated.

Add the lamb to the Remoska and carefully spoon the onions over the top of the lamb with a wooden or plastic utensil. Place layers of potatoes over the onions and the lamb reserving the best shaped ones for the top arranging them carefully. Take care because the edge of the pan will be hot. Add the chicken stock.

Cook for another 30 minutes. In the meantime take about 5 sheets of foil and layer them into a round ‘lid’ which will fit inside the Remoska. After 30 minutes, carefully cover the potatoes with the foil lid, replace the Remoska lid and cook for another 60 minutes. The foil will slow down the cooking. After an hour, remove the foil and cook further until the top layer of potatoes is golden.

It is the best ever hot pot.

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