Simon Rimmer served up a tasty Lancashire hot pot with lamb shoulder and anchovies on Sunday Brunch.
The ingredients are: 1kg lamb shoulder, large chunks, 2 onions, sliced, 2 cloves of garlic, 4 carrots, sliced, 2 bay, A few sprigs of thyme, 25g of flour, 50ml of Worcestershire sauce, 500ml of lamb stock, 4 salted anchovies, chopped, 1kg of potatoes, peeled and sliced across and 125g butter, melted.
See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes