Happy Lancashire Day!

We could not miss out on celebrating the fact that we work in a county that never sees rain, hail, snow or sleet on a daily basis. NOT.

We shook of the rain, turned up the heating and celebrated Lancashire Day with some of my Granma’s freshly homemade Eccles Cakes.

It would have been rude not to have embraced the flagship dish of Lancashire Hotpot for lunch too. Another beautifully baked, tasty dish courtesy of Granma Stuart kept the cold at bay yesterday!

Here is the recipe for her legendary Lancashire Hotpot. Many have tried to recreate this to no avail. Good Luck!!!

Ingredients:(serves 2)

½ lb. stewing beef

1 large onion

1 carrot

3 and 1/2 potatoes

½ beef stock

Rosemary and Salt & Pepper to taste.

Method:

Preheat your oven at 160˚C

Start by browning the meat in a drop of oil, just to steal it.

Once browned remove this and put into a bowl.

Brown the onion. Add the carrot and potato, cook for 2-3 minutes to soften.

Put meat and veg into the pot and add the stock (and Rosemary). Stir well.

Place the pot in the oven and leave for 2 hours.

In the meantime thinly slice your remaining potato for the the topping and lightly fry them for a few minutes.

Upon taking it out, stir it up and make sure everything is cooked, add salt & pepper to taste.

Let it cool.

Top with a layer of potato slices layered over one another (you may alternatively use short crust pastry) and put back into the oven for 20 minutes until the potatoes (or pastry) is golden and crisp.

Serve with pickled red cabbage or beetroot.