Thomas Rhodes Winter Warmer

Treat yourself and your loved ones with this delicious winter warmer recipe, shared with you from Twickenham's Executive Head Chef, Thomas Rhodes.

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Winter Warmer Recipe

Lancashire Hot Pot

Ingredients:

200g Diced Lamb neck fillet

200g Diced Lamb Shoulder

200g Diced Lamb Leg

4g Caster Sugar

8g Cornish Sea Salt

40g Plain Flour

240g white onion, peeled and sliced 2mm thick

50g Unsalted butter

250g Potatoes, peeled and sliced 2mm thick

40g Cold Pressed Rapeseed oil

200g Pre made Chicken Stock

Method:

1. Heat Oil in Pan

2. Season the Lamb with Salt

3. Caramelise the Onions in the oil

4. Remove Onions and brown the Lamb in the same pan

5. Roll the Lamb in the flour

6. Layer lamb in the bottom of heavy bottomed stock pot

7. Cover in onions

8. Cover in remaining lamb

9. Cover with remaining onions

10. Cover with the chicken stock

11. Melt the butter

12. Slice potatoes to 2mm thick

13. Mix sliced potatoes with butter

14. Arrange potatoes ontop of the onions/lamb

15. Cover with Lid

16. Bake at 140oC for 2 hours

17. Remove lid and bake for a futher hour at 175oC

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