Lancashire Hotpot

Now, I'm a Yorkshire girl through and through but my grandparents on my mum's side actually come from Lancashire so I have enjoyed many a hotpot in my life and honestly, what's not to love? Hearty, rich stew topped with crispy but perfectly cooked potatoes - exactly the kind of stick-to-your-ribs food that this time of year is all about.

Traditionally, a hotpot is made with chunks of lamb, however, in this version I've used meatballs instead (you can even make this veggie if you use veggie mince!). Don't be afraid to really brown the carrots, onions and meatballs as this brings real depth of flavour to the dish which is perfectly balanced with the sweetness of the jam and the tang of the pickled onions.

Lancashire Hotpot

Serves 4-6

oil

4 large carrots

170g silverskin pickled onions (drained weight)

500g lean beef or veggie mince

2 tsp dried mixed herbs

1 heaped tbsp red onion jam (or whatever jam/chutney you like!)

800g potatoes

250ml Guinness

1 litre beef, chicken or veg stock

sea salt and freshly ground black pepper

Preheat the oven to 180C. Scrub the carrots, cut into large chunks and place in a large casserole pan on a high heat with a good drizzle of oil and a pinch of salt. Fry for 5 minutes until slightly charred, stirring regularly.

Add the drained pickled onions and cook for another couple of minutes then remove from the pan with the carrots. Roll the mince into rough meatballs, add a little extra oil to the pan and then cook them until browned on all sides. Add the carrots and onions back to the pan together with the jam/chutney and the dried herbs. Season well with salt and pepper.

Meanwhile, scrub the potatoes. Chop 200g potatoes and place into a blender - the tops and tails of the potatoes are good for this. Pour the Guinness into the blender and blitz with the potato until smooth. Pour the mixture into the pan and let it boil away and get sticky.

Add the stock to the pan and bring to the boil. Meanwhile, slice the rest of the potatoes into thin round (about ½cm thick). Once the hotpot is boiling, turn off the heat. Gently arrange the sliced potatoes on the surface of the stew so it's completely covered. Depending on the size of your pan, you might be able to go round twice. Drizzle with a little oil and season well with salt and pepper.

Transfer to the preheated oven to cook for an hour. Check it halfway through and if it's browning too much, cover with a lid or some tin foil. The potatoes should be golden and cooked through. I like to serve mine with buttered peas and cauliflower cheese.