Here is the dish just after coming out of the oven (where it had been cooking for the previous three and a half hours), along with an accompanying dish of braised Red Cabbage, sweetened with raisins. [Note: if you want the top layer of potatoes on the hotpot to go really brown, tradition dictates the addtion of a large knob of lard, about half an hour before the dish is due to be served!]
|Lancashire Hotpot with braised Red Cabbage|
And here it is dished-up, with the addition of some (cold) boiled beetroot.
|The finished dish|
A very hearty, satisfying meal, ideal for an Autumn evening!