Arts and Culture

Lancashire Hotpot

Photo of Lancashire Hot Pot used with kind permission of http://cooksister.typepad.com, the prime website for international recipes from around the world

There are almost as many different ways of making Lancashire Hot Pot as there are people living in Lancashire. Lancashire is a far northern county of England, with Manchester its capital. While Lancashire Hot Pot used to be a poor people’s food traditionally, it has now become extremely popular all over the world. This is partly due to the Lancashire-born author Anthony Burgess (A clockwork orange) whose books are read all over the world and who published his version of the recipe in one of them. Nowadays, Lancashire Hot Pot can even be bought, ready-made, in supermarkets in the USA. It has become a much-loved meal to get you through the cold times!

The Lancashire national dish is basically a mutton stew. The first rule, no matter which recipe you use, is: mutton, mutton, mutton. If you want to use lamb, beef or any other type of meat, you won’t be cooking a real Lancashire Hot Pot. The following is a recipe for a basic Hot Pot, with vegetables.

For 4 people, you need:

300 grams of mutton
200 grams of neck of mutton
750 grams of potatoes
300 grams of carrots
3 large onions
Oil
Salt
Pepper

Cut the meat into bite-sized chunks. Leave the neck of mutton as is. Peel and slice the raw potatoes. Peel and slice the raw carrots. Cut the onions into rings.  Fry the meat chunks in a frying pan with a bit of oil until browned. In a large casserole dish, place the meat chunks, mutton neckpieces, then potatoes, carrots, potatoes, onions, and top off with a final layer of potatoes. Add ½ litre (500 ml) of water and salt and pepper to taste.  Place in preheated oven and bake at medium heat for 40-50 minutes.  Ready! Serve with pickled red cabbage and bread. Enjoy your meal!

Note: Different varieties use different ingredients. In some parts of Lancashire, oysters are added to the hot pot as well, although the mix of fish and meat is debatable. Only mutton will give the gravy its taste by itself – if you must use lamb instead, then be sure to add stock cubes to the water. Usually, people who use lamb add two ox stock cubes to their hot pot. In some parts of Lancashire, the carrots are left out, but if you want a nutritious winter meal, then it is best to cook your hot pot with carrots for the extra vitamins. Some people also use Thyme as a spice, but this is not done in all parts of Lancashire and is definitely an acquired taste.

Vocabulary:

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