Classic Lancashire Hotpot

Season cubes of lamb (shoulder or neck) and place in a deep ovenproof dish.

Add sliced onions. Some recipes also add lamb kidneys.

Pour in lamb stock until the meat is covered.

Layer thinly sliced potatoes over the top, overlapping them like roof tiles.

Brush the potatoes with melted butter.

Bake covered at 160°C for 2 hours, then uncover and turn up the heat during the final 30 minutes to crisp the potato topping.

Serve with pickled red cabbage.