Wealden Times | WT203 | January 2019 | Interiors supplement inside

Wine+
Lamb has lovely soft flavours and is not
as punchy as beef, so we need a softer
wine for this dish. The Rhône Valley in
southern France will offer a juicy red
with just a hint of spice to go with the
herbs in the dish. Côtes-du-Rhône 2016
Léon Perdigal (Majestics £7.99) is packed
with delicious red-berry flavours, has
a medium body with hints of pepper
and herb on the palate. Perfect!
Food
Lancashire Hotpot
Serves 4-6 Prep time: 20 minutes. Cooking time: 6-8 hours in a
slow cooker, low oven or Aga simmering oven.
An old English classic. When I made this for my family and some
friends of my boys, aged 9 and 12, it was devoured.
• 1.5kg lamb neck fillet,
cubed
• 1 tbsp olive oil
• 2 onions chopped
• 2 carrots peeled and
chopped
• 3 bay leaves
• 2 tbsp Worcestershire
Sauce
• 100ml red wine (optional)
• 500ml lamb or veg stock
(1½ tbsp plain flour
• 800g potatoes peeled and
sliced as thinly as you can
• 2 tbsp butter melted
1Soften the onions in a tbsp
of oil for 5 minutes before
adding the lamb, salt and
pepper.
2Colour on a high heat
for 5-10 minutes before
stirring in the flour.
3Add the wine followed by
the Worcestershire Sauce.
Let it bubble for 2 minutes
before adding the stock, carrots
and bay.
4Put in the oven at 130°C,
a slow cooker, or Aga
simmering oven for 6-8 hours.
5Forty-five minutes before
you want to eat turn the
oven up to 180°C and arrange
your sliced potatoes on the
top so that they overlap. Brush
on the butter and bake for 45
minutes or until the potatoes
are crisp on top.
135 wealdentimes.co.uk