If you prefer traditional Lancashire hotpot, leave out the black pudding and the mustard
- 2 tbsp groundnut or sunflower oil (or dripping)
- 2 large onions, thinly sliced
- 350g black pudding, thickly sliced
- 8 lamb chops (middle neck cutlets), excess fat trimmed
- 900g potatoes, peeled and very thinly sliced
- 3 carrots, thinly sliced
- 2 tbsp grainy mustard
- 20g pack parsley, finely chopped
- 6 sprigs of thyme, leaves only
- 700ml/1¼ pints hot lamb or beef stock or a mixture of stock and water
- knob of butter, melted
MethodHeat half the oil in a frying pan and cook the onions for 5 mins until they are soft and just starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for about 1 min on each side. Remove, drain on kitchen paper and set aside.
- 12 linked chipolatas
- drizzle of oil
- 250ml cider
- 2 tbsp wholegrain mustard, plus extra to serve (optional)
- 2 tbsp clear honey
- juice and zest 1 lemon
- 1 tbsp clear honey
- 1 tbsp extra virgin olive oil
- ½ small celeriac, peeled
- 2 carrots, peeled
- 2 raw beetroot, peeled
- 1 apple
- 100g mixed seed (toasted if you have a spare pan)
- Untwist the chipolatas links and squeeze the meat along the sausage skin so you have 1 long sausage. Roll the sausage into a cartwheel and push 2 wooden skewers through at right angles to secure. Heat a large frying pan with a drizzle of oil. Put the sausage wheel in the pan and cook over a medium heat for 8-10 mins until nicely browned on the underside. Flip over and cook for a further 8-10 mins until browned all over.
- Whisk the cider, mustard and honey together until smooth, pour over the sausage and increase the heat. Bubble for 10-15 mins until reduced to a sticky glaze.
- To make the salad, whisk the lemon juice and zest, honey and olive oil in a large bowl with some seasoning. Grate the celeriac, carrots, beetroots and apple, add the seeds and toss everything together. Cut the sausage into chunks and serve with the salad and some extra mustard, if you like.
- 2 tbsp vegetable oil
- 8 skinless, boneless chicken breasts
- 8 slices thinly cut smoked ham
- 100g Gruyère or cheddar, grated
- 6 tbsp crème fraîche
- 3 tbsp wholegrain mustard
- Lightly rub a little oil over each chicken breast. Place between 2 pieces of cling film and bash with a rolling pin until flattened and no more than 1cm thick. Season and place a slice of ham on top of each chicken breast. Mix together the cheese, crème fraîche and mustard and spread over the ham. Cook or wrap well and freeze.
- To cook straight away, place the chicken on a lightly greased baking sheet and cook under a medium grill for 7-10 mins until chicken is cooked through and the cheese is bubbling and browned. If the cheese browns a little too much for your liking, simply finish off the cooking in a hot oven.
- To cook from frozen, heat oven to 180C/160C fan/gas 4. Place the chicken on a baking tray and loosely cover with foil. Cook for 30 mins, then remove the foil, increase the temperature to 220C/200C fan/gas 7 and cook for a further 25 mins.
- If you want the topping golden, flash under a hot grill for a few mins. Serve in a crusty roll with some green leaves, tomatoes and coleslaw on the side.
- 1 tbsp vegetable or sesame oil
- 5 curry leaves
- 1 tsp brown mustard seeds
- 1 green chilli, deseeded and finely chopped
- ½ tsp ground turmeric
- 1 tsp fresh grated ginger
- 250g Greek yogurt, whipped
- 1 tbsp honey
- 175g parsnips, grated
- 1 tsp cumin seeds
- 2 green chillies, deseeded and finely chopped
- 1 tsp fennel seeds (optional)
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tsp baking powder
- 100g gram (chickpea) flour
- 50g semolina
- small onion, finely chopped
- 1 tsp grated ginger
- 3-4 tbsp vegetable oil, for frying
- To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
- To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
- About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.