Lancashire hotpot

Lancashire hotpot

Lancashire hotpot is a culinary dish consisting essentially of meat, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England, because it is easy to prepare for a large number of people and is relatively inexpensive.

There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix made up of meat, vegetables (carrot, turnip, potatoes, onion or leek) then covered with sliced potato or pastry. The type of meat to be used in a true Lancashire hotpot is a matter of some controversy, with many being of the opinion that it should be lamb (with optional lamb kidneys) and some thinking it should be beef. As much food can be added as will fit in the pot.

Flavour can be enhanced with seasoning; salt and pepper would be the most traditional, and any other ingredients available in the kitchen. Some stock is usually added to cover the contents while it cooks, though some recipes rely on a well sealed pot on a low heat to retain enough moisture within the meat, onion and potatoes.

The hot pot referred to is a brown pottery dish with straight sides used to cook casseroles in British cuisine. The basic recipe once included oysters, but increasing cost brought them out of common usage. Pickled red cabbage is often served as an accompaniment.

It is (as "Betty's hotpot") also associated with the Rovers Return pub in the soap opera Coronation Street. A frozen food range has been endorsed by Betty. In 2008, British food retailer Tesco called Lancashire hotpot one of the most endangered recipes in British cuisine. []

ee also

*Irish stew
*Pot roast

External links

* [ A recipe from BBC Food] by James Martin
* [,797,RC.html A (hardly traditional) recipe] by Delia Smith
* [ Traditional Recipe from 1937]

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