Lancashire Hotpot with Black Pudding

Eating since 1958, cooking since 1974

2 Tbsp Olive Oil (or Butter if preferred) 1kg Lamb, trimmed and cubed *note1 200g Lamb Kidney, sliced (Optional) 2 medium Onions, sliced or chopped 3 Carrots, peeled & cubed 2 cloves Garlic, crushed 1 tbsp Plain Flour 2 Tbsp Worcestershire Sauce 500ml Beef Stock A sprig of Rosemary or Thyme 2 fresh Bay Leaves 50g Butter (Sea) Salt & Freshly Ground Black Pepper to season 400g Black Pudding, casing removed, sliced 1kg Maris Piper Potatoes, sliced 2 Tbsp Olive Oil (or Butter if preferred) 1kg Lamb, trimmed and cubed *note1 200g Lamb Kidney, sliced (Optional) 2 medium Onions, sliced or chopped 3 Carrots, peeled & cubed 2 cloves Garlic, crushed 1 tbsp Plain Flour 2 Tbsp Worcestershire Sauce 500ml Beef Stock A sprig of Rosemary or Thyme 2 fresh Bay Leaves 50g Butter (Sea) Salt & Freshly Ground Black Pepper to season 400g Black Pudding, casing removed, sliced 1kg Maris Piper Potatoes, sliced

Directions at blackpudding.club

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