Betty Turpin's Hot Pot

This is a famous recipe, often cooked on the british soap opera coronation street.

Preheat the oven to 325f.

Melt the dripping or 1 oz butter over a high heat in a heavy-bottomed frying pan until the fat smokes.

Seal the meat and continue frying until nicely browned.

Remove the pieces from the pan to a deep casserole or divide among four individual high-sided oven proof dishes.

Turn down the heat to medium.

Fry the onions in the pan juices , adding a little more butter or dripping if necessary.

When the onions are soft and starting to brown , sprinkle on the flour and stir in to soak up the fat and the juices.

As the flour paste starts to colour , start adding stock or water a few tablespoons at a time , stirring vigorously to avoid lumps.

Gradually add the rest of the liquid.

Bring to a simmer , stirring constantly , add the worcestershire sauce and season with salt and pepper to taste.

Pour the onions and liquid over the meat and mix well.

Tuck in the bay leaf.

Arrange the potatoes over the meat in overlapping layers , seasoning each layer.

Dot the t.

lamb necks, potatoes, onions, stock, worcestershire sauce, bay leaf, flour, dripping, butter, salt and pepper