Lancashire hotpot

Step 1: Heat the oven to 325°F (275°F fan). Toss 2 ¼ lb boneless lamb neck fillet or shoulder with 2 tbsp plain flour, 1 ½ tsp salt and 1 tsp black pepper.

Step 2: Heat 2 tbsp vegetable oil in a large ovenproof casserole over a high heat and brown the lamb in batches for 5 minutes each until well coloured. Lift out.

Step 3: Lower the heat, add 3 onions and 2 carrots and cook for 10 minutes until soft and starting to colour. Return the lamb with 1 tbsp fresh thyme, 2 bay leaves, 1 tbsp Worcestershire sauce and 2 cups lamb or chicken stock and bring to a simmer.

Step 4: Arrange 2 ¼ lb floury potatoes in overlapping circles over the meat, like roof tiles, covering it completely. Brush with half the ⅔ oz butter and season.

Step 5: Cover and bake for 1½ hours. Remove the lid, brush with the rest of the ⅔ oz butter and bake for 40 minutes more until the potatoes are golden and crisp and the lamb is very tender when pierced. A common mistake is slicing the potatoes too thick; they will not cook through or crisp.

Step 6: Rest for 10 minutes and serve straight from the pot with 7 oz pickled red cabbage. Leftovers keep for 3 days in the fridge; reheat until piping hot.