The Hairy Bikers’ Lancashire hotpot with kidneys and black pudding is a hearty dish at anytime of the year but especially good on a cold winters day.

The ingredients are: 2 tbsp olive oil, 1kg neck of lamb, chopped into bite-sized pieces, 4 lambs’ kidneys, cleaned, trimmed, cut into quarters, 2 onions, peeled, sliced, ½ tsp salt, 1 tbsp plain flour, 250ml lamb stock, 1 sprig fresh thyme, 2 fresh bay leaves, 1 tbsp Worcestershire sauce, 50g butter, cut into cubes, plus extra for greasing, 2 x 250g black pudding rings, outer casing removed, thickly sliced, 1kg potatoes, peeled and sliced, salt and freshly ground black pepper.