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Signature Dish: Lancashire Hotpot

Lancashire Hotpot recipe

[box]This is a Signature Dish competition entry by Vicky11. I’m a big fan of Chorizo and it’s peppery paprika taste and like the way you’ve used it to spice up this classic dish! – Matt[/box]

This is a handed down recipe and one of our family favourites. To give it a modern touch I’ve added Chorizo sausages which gives the hotpot an extra intense flavour. It’s best enjoyed with family and a bottle or red Carbernet Sauvignon.

Serves 4

  • 750g/1½lb lean diced lamb
  • 2 tablespoon cooking oil
  • 50g/2oz plain flour, seasoned with salt and pepper
  • 2 onions, sliced
  • 100g Chorizo sausage, sliced
  • 100g sundried tomatoes
  • 500g/1lb potatoes, sliced
  • 1 carrot, cubed
  • 100g/4oz swede, cubed
  • 50ml dry sherry
  • ½ teaspoon mustard
  • 1pich of nutmeg, grated
  • 3 bay leaves
  • ½ teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 350mls vegetable stock
  • 15g/½oz butter + 1 clove chopped garlic
  • 50g chorizo sausage, chopped
  • 50g Lancashire cheese, grated

Pre-heat your oven to 160°C/325°F/Gas mark 3.

Heat the oil in a frying pan. Coat the lamb with the flour and fry until lightly brown. Layer the lamb, Chorizo sausage, sundried tomatoes and the vegetables (except the potato slices) in an ovenproof dish or casserole. Season with salt and pepper.

Add the bay leaves, thyme, rosemary, mustard and nutmeg.

Cover with the potato slices then pour in the stock and sherry. Spread with garlic butter, grated Lancashire cheese and chopped chorizo. Sprinkle with salt and freshly ground black pepper.

Cover with foil and cook in an oven for 2½ hours. Remove the cover and cook for further 30 minutes at 200°C/400°F Gas mark 6 until the potato topping is golden brown and the cheese is melted.

Serve with pickle red cabbage. Delicious

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