The Hot Pot has that reputation of “let’s just throw everything in” but there’s so much more than that, always use great quality ingredients, or at least the best you can, I’m using mutton, A, because I love mutton and B, because I believe it will give you the best tasting hot pot, I’d much rather use Winter lamb or great mutton for my hot pot, I’m also going to put Kidneys into my hot pot, they’ll be perfectionists out there who’ll be screaming out loud at reading this, but I love kidneys and I think they add a great flavour too

SHOPPING LIST

This will serve 4 people

About 1kg of middle neck mutton

4 kidneys cut into quarters and remove the White core

50g of butter

1 large onion roughly chopped

1kg of potatoes

A couple of bay leaves

50g of well seasoned flour

4 carrots, peeled and cut in half

4 anchovies (optional, but really worth adding)

Good splash of Worcestershire sauce

500ml of lamb stock

METHOD

Melt the butter in a pan and cook the onion till soft, but don’t colour

Peel the potatoes and slice thinly

Mix the onions with half the sliced potatoes

Layer the potato and onions evenly in a large casserole dish

Place in the bay leaves

Season well with salt and pepper

Now dust your mutton with the seasoned flour

Gently brown in a pan and transfer to the casserole ( you may have to do this in batches)

Now flour the kidneys and brown these

Add the kidneys to the casserole evenly

You can now place in the carrots

Chop the anchovies ( if using) and scatter over

Season with salt and pepper and add a good splash of Worcestershire sauce

Bring the lamb stock to the simmer

Neatly arrange the remaining potatoes over the casserole

Season well

Pour in carefully the lamb stock

Cover with a lid, if no lid use 2 layers of foil

Place in a 200c heated oven for 25 minutes

After 25 minutes turn the oven down to 140c and cook for 90 minutes

After 90 minutes, remove the lid, now it can be eaten like this, but I like to put mine under a very hot grill so that the potatoes go nice and crisp

This doesn’t really need anything else, but if you want to serve something, I’d go with some nicely braised red cabbage

Just put the casserole in the centre of the table and enjoy

Jon

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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