Lamb Hotpot

Look out for neck fillets of lamb. They each weigh about 250g so are perfect for serving two (or for one over two meals). They are lean and tender and easy to cut up. They are also inexpensive and each one should not cost more than £2.50, much less if bought at a market. Here's how to make a very simple hotpot using one.

Ingredients
1 neck fillet of lamb, cut into slices or cubes
1 onion, sliced finely
1 large carrot, sliced
1 stick celery sliced
2 tablespoons flour, seasoned with salt and black pepper
2 medium-large potatoes, sliced
1/2 tsp. mixed herbs
1 Oxo cube
250 mls. water, boiled

Heat oven to 150ºC

Method
Dredge the slices of lamb in the seasoned flour.Using a casserole dish, layer the onion, carrot and celery with the meat. Sprinkle over the herbs and any remaining flour. Make stock with the Oxo cube and water. Pour over the meat and vegetables. It should not come more than 1/2 way up the vegetables, as they will create more juices. Arrange the slices of potato over the top neatly. You can brush a little oil on the potatoes if you like. Cover the dish with a lid or tinfoil and place in the middle of the oven for 1 1/2 to 2 hours. Take off the lid or remove the foil for the last 1/2 hour to allow the potatoes to crisp up. Serve with a green vegetable. (Serves 2)