Lancashire hotpot

Preheat your oven to 160°C (140°C fan)/Gas mark 3 to prepare for a slow and gentle cook. Start by heating a generous knob of dripping or butter in a large shallow casserole dish. Brown the lamb pieces in batches—not overcrowding the dish—to achieve a rich golden crust. Once browned, transfer the lamb to a plate and repeat the process with the lamb kidneys to lock in their flavor. Next, add a little more dripping to the pan and sauté the onions and sliced carrots until they turn lovely and golden, releasing their natural sweetness which will deepen the overall flavor of the stew. Sprinkle the plain flour over the vegetables and cook it for a couple of minutes to create a roux base—this will thicken your sauce beautifully. Shake over the Worcestershire sauce, then pour in the chicken stock, bringing everything to a lively boil. Stir the browned lamb, kidneys, and aromatic bay leaves back into this mixture, then turn off the heat to let the flavors meld. Carefully arrange the sliced potatoes snugly on top of the meat and vegetable medley. Drizzle a bit more dripping over the potatoes to encourage a deliciously crispy golden crust. Cover your casserole and place it in the oven to bake for about 1½ hours, or until the potatoes are tender and cooked through. Once cooked, remove the lid and brush the potatoes with an extra bit of dripping to enhance browning. Increase the oven temperature or finish the dish under the grill for 5-8 minutes until the potato topping is beautifully browned, crisp, and irresistible. Tip: For an even more flavorful crust, consider adding a sprinkle of fresh herbs to the potatoes before the final browning step. Serve piping hot with your choice of greens for a meal that warms both body and soul.