Ideas From The Chefs

Cumberland Tattie Hot pot. (Serves 4)

Ingredients:
1kg Shoulder, neck and shin of Herdwick Hogget, cut in 3-4cm pieces.
700g thinly sliced onions
1kg Peeled Maris piper potatoes
40g Salted butter-melted
200ml chicken stock
2tbsp sea salt
Ground white pepper
Sprig of rosemary

Equipment:
Large Earthenware pot 10"diameter 4"deep

Method:
1) Season the Herdwick hogget and lightly colour, place into the bottom of the earthenware pot.
2) Sweat off the onion till soft. Spread onion over Herdwick, and sprig of rosemary.
3) Cover with chicken stock
4) Slice the potatoes horizontally 2-3mm thick. Toss in the melted butter with salt and pepper. Season to your discretion.
5) Put the sliced potatoes evenly on top of the onion, reversing the best shaped rounded potatoes for the final layer.
6) Cover with foil place in a pre-heated oven 160'c for 2 Hours.
7) Uncover and place back in oven 200'c for 30 mins to brown on top.
8) Serve with pickled red cabbage (recipe included).
Enjoy!