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Lancashire Mobile Kitchen dish ...


  • 1 kg neck of lamb, or good chump chops boned and diced.

  • 2 black pudding rings (skinned and sliced)

  • 4 lambs kidneys (cored and trimmed into quarters)

  • 2 onions sliced

  • 1 kg of good old potatoes peeled and sliced.

  • 1 tbs plain flour

  • 1 tbsp worcester sauce

  • sprig of thyme

  • 2 bay leaves

  • 2 tbsp olive oil

  • 250 ml lamb stock.

  • season to taste

  • 50g butter in cubes


  • 1.

    Preheat the oven to 180C/350F/Gas 4.

  • 2.

    Warm the olive oil and brown the lamb and kidneys, then set aside.

  • 3.

    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.

  • 4.

    Add the flour and coat the onions.

  • 5.

    Add the stock, the thyme, bay leaves and Worcester sauce. Stir and make a lovely thickened gravy.

  • 6.

    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.

  • 7.

    To this add a layer of black pudding slices, about half will do. Pour over half the gravy.

  • 8.

    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.

  • 9.

    The top layer of potatoes can be arranged as carefully as you like to make a nice scalloped pattern or funky circles.

  • 10.

    Dot with butter cubes.

  • 11.

    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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