{"id":20851,"date":"2014-10-30T19:15:19","date_gmt":"2014-10-30T18:15:19","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=20851"},"modified":"2014-10-30T19:33:55","modified_gmt":"2014-10-30T18:33:55","slug":"nigel-barden-lancashire-hotpot-recipe-on-radio-2-drivetime","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/20851\/nigel-barden-lancashire-hotpot-recipe-on-radio-2-drivetime\/","title":{"rendered":"Nigel Barden Lancashire hotpot recipe on Radio 2 Drivetime"},"content":{"rendered":"

Nigel Barden serves up Lancashire hotpot made with ale and diced leg of mutton on Radio 2 Drivetime with Simon Mayo.<\/p>\n

Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat.<\/p>\n

The ingredients for Nigel’s version are: 50g butter, 250g onions, sliced, 1kg boned leg of mutton, cut in 3-4cm dice, 150g carrots, sliced, 10g fresh thyme, leaves picked, 3 bay leaves, 700g floury potatoes, such as Maris Piper, peeled and thinly sliced, 500ml meat stock, 100ml pale ale and salt and black pepper.<\/p>\n

To prepare the dish, preheat the oven to 135C\/Gas mark 1. <\/p>\n

Heat up half of the butter in a saucepan, add the onions and sweat over a low heat for about 15 mins or until soft and translucent but not browned.<\/p>\n

Place the meat in an ovenproof dish and add the onions, carrots, thyme and bay leaves. Season well with salt and pepper the mix together.<\/p>\n

Arrange the potato slices on top of the meat and vegetable mix, overlapping the slices slightly. Melt the remaining butter and brush over the potatoes. <\/p>\n

Pour the stock and ale into the dish, then cover it and cook in the oven for 2hrs.<\/p>\n

Remove the cover from the dish and increase the oven temperature to 150C\/Gas Mark 2. <\/p>\n

Continue cooking for 30-45mins until the potato top is browned.<\/p>\n

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