The Lancashire hotpot is synonymous with British food culture. It is without a doubt one of the most famous of our nations dishes. It's a simple affair, of good quality lamb, carrots and onions, some flavourings and good lamb stock. Top that mix off with some slices of potato and bake for a long time. What you get is a flipping delicious, deeply savoury thing. There are a few tricks and tips though to get your Lancashire hotpot right. But don't worry, Adam has you covered!

To make my Lancashire hotpot you will need:
Serves 4 people with sides or 2 very hungry greedy guts on it's own
►600g of Lamb shoulder or neck (weight after the bone is removed)
►1 large white onion
►2 bay leaves
►4-6 medium carrots
►About 2 tsp of finely chopped fresh rosemary
►1 tbsp of Worcestershire sauce
►700-800ml of lamb stock (for ref I use knorr jelly stocks)
►Salt & pepper
►2-3 large maris piper potatoes
Serve the Lancashire hotpot with greens & pickled red cabbage.

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