Recipe

McCain Crispy Slices topping Lancashire Hot Pot

Ingredients

  • 250g McCain Crispy Slices
  • 500g diced lamb
  • 1 tbsp flour, seasoned
  • 1 onion sliced
  • 450ml lamb stock
  • 1 tsp worcheshire sauce
  • Red cabbage to serve

How to cook

Preheat the oven 230c gas 8.

Toss the lamb in the seasoned flour. Heat the oil in a frying pan and brown the lamb in small batches. Remove from the pan and set aside.Add a little more oil to the pan and fry the sliced onion, return the Lamb and gradually add the stock and the Worcestershire sauce. Bring to the boil and then reduce to a simmer for 30 mins.

Place in an oven proof dish and top with frozen McCain Crispy slices, bake in the oven until crispy, about 15 mins.

Shred a half a red cabbage, place in a pan with a small amount of hot water, cook for 8 mins approx with the lid on. Checking to make sure the water hasn't evaporated (If it does evaporate add a little more water) and serve with your Lancashire Hot Pot.

Serves 4

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