Lancashire Mobile Kitchen dish ...
Preheat the oven to 180C/350F/Gas 4.
Warm the olive oil and brown the lamb and kidneys, then set aside.
In the same pan with the remaining meat juices and residue add the onion and half a teaspoon of salt, to draw out the moisture, and sweat for a couple of minutes.
Add the flour and coat the onions.
Add the stock, the thyme, bay leaves and Worcester sauce. Stir and make a lovely thickened gravy.
Butter a lidded casserole dish and first lay a layer of potatoes on the bottom of the dish. Add half of the lamb and kidney mixture.
To this add a layer of black pudding slices, about half will do. Pour over half the gravy.
Cover with a layer of potato slices, and as before a layer of meat then black pudding, then the gravy. Season the potatoes as you go.
The top layer of potatoes can be arranged as carefully as you like to make a nice scalloped pattern or funky circles.
Dot with butter cubes.
Cover with the lid and place in the oven, for 20 minutes, then take off the lid and cook for a further 20 minutes until the top layer of potatoes are golden.
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