Lancashire Hotpot with Black Pudding | Black Pudding Club

1. Heat oven to 160°C / 320F / Gas Mark 3
2. Heat the olive oil and/or butter in a large shallow (cast iron) casserole dish, brown the lamb in batches, set aside, then repeat with the kidneys, if using them.
3. In the same dish, cook the onions, carrots and garlic for a couple of minutes, or until the onions have softened and taken colour. Stir in the flour until the onions and carrots are well coated with the flour. Add the Worcestershire sauce, pour in the stock, then bring to a boil. Return the meat to the dish, herbs and bay leaves. Stir and simmer for 8-10 minutes, or until thickened slightly, then turn off the heat. Add the cubed butter and stir through. Check the seasoning and adjust to taste.
4. Arrange the sliced black pudding on top of the meat and gravy then arrange the sliced potatoes on top. Brush with some melted butter and sprinkle with salt and pepper.
5. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid for the last 15 minutes, turning the oven temperature up, to give the potatoes a golden-brown top. Alternatively, finish under the grill for 5-8 minutes.

To Serve:

Place a portion on a plate, with some pickled red cabbage^*2 or beetroot. Add some seasonal vegetables if you are feeling really hungry!