Lancashire Hot-Pot.

Lancashire Hot-Pot.

Lancashire hot-pot is a revelation. I studied in Lancaster for three years and despite the rain, lack of money (I was a student) and the hangover I have never had Lancashire Hot pot before.

I am not sure why. I love meat casseroles and consider myself an expert on Beef Bourguignon.  From the simplicity of this recipe, I did not believe it would have the same impact. However, despite the lack of lardons, garlic and red wine which make Beef Bourguignon sensational, Lancashire Hot-Pot is a strong contender as a fantastic and frugal runner up.

I know it is late summer and it has been 26C degrees in London today, which does not make everyone jump up and think of Hot-Pot for dinner, but I really fancied it tonight had never made it before and I am so glad I did.

The other great thing about this kind of dish, is that you can throw any meat in. The more odd and frugal the cut, the better casseroles taste. Cheaper cuts benefit and improve with long slow cooking and if you didn’t have any meat a simply vegetable version would still work pretty well.