Rich Winter Lancashire Hotpot made with grass fed lamb, served with pickled cabbage
(serves 4)
Prep: 25mins / Cook: 1hr
Equipment: Shallow casserole dish approx.
30cm/12” diameter
Ingredients
For the pickled cabbage:
1 x red onion, finely chopped or sliced
1 x small red cabbage, finely shredded
100ml/3½fl. oz. raw apple cider vinegar
2 tbsp. raw honey
1 tsp. caraway seeds
2 tsp. sea salt
For the hotpot:
600g/1lb 5oz. grass-fed lamb neck, chopped into
2½cm/1” pieces or a mix of 200g/7oz. whole cooked
chestnuts and 400g/14oz. button mushrooms
1 onion, finely sliced
2 leeks, roughly sliced
3 carrots, roughly chopped
1 bay leaf
1 sprig rosemary
2tbsp. chestnut flour
750ml/1½pt. chicken bone broth or good
quality vegetable stock
4-5 parsnips (depending on thickness), peeled
and sliced very thinly into rounds
Salt
1tbsp. olive oil
how to make it…
1. Make the pickled cabbage a few hours before you want to eat. Place all the ingredients in a large pan and mix well.
2. Bring to the boil, cover and simmer gently for 10mins then turn off the heat and leave to steep for 1hr. Strain away the excess liquid and store in the fridge.
3. Pre heat the oven to 170°C/340°F.
4. In the casserole dish heat the olive oil over high heat and fry the lamb for
3-5mins until brown all over. If using the chestnuts and mushrooms, fry over medium heat for 5-7mins until they are browned.
5. Turn down the heat and add the onion, leeks and carrots. Fry over low heat for 5 mins until golden and fragrant.
6. Add the herbs, chestnut flour, a sprinkling of salt and stir well. Add the broth or stock, bring to the boil and remove from the heat.
7. Layer the parsnips over the casserole in an even layer with as few gaps as possible.
8. Cover, transfer to the oven and bake for 40mins. Then uncover and cook for a further 10mins until the parsnips are golden.
9. Warm the pickled cabbage through in a large pan and serve with the hotpot.
Recipe from: www.thebeautyofeczema.com
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