Another soul-food from the self-basting roasting pan, and the wonder of its dimples, condensing and concentrating the flavours.
- 500g/1lb mutton (or lamb) chops
- 1-2 onions
- 500g/1lb potatoes
- 150ml/¼ pint stock or water
- 85g/3oz butter/oil or similar replacement for the traditional dripping
- simple seasoning – salt and pepper (yes, do keep it simple, or it is not a hot pot any more)
- 2 tbsp flour
- Pre-heat the oven to 160C/350FGas Mark 3.
- Wipe the meat dry and dust with the flour.
- Peel and thinly slice the onions; peel (optional) and thinly slice the potatoes.
- Lay half the potatoes in a layer in the casserole, followed by half the onions, then the meat. Season well with salt and pepper. Follow with the rest of the onions, then the remaining potatoes.
- Add stock or water to almost cover the potatoes. Dot with butter, or drizzle on oil.
- Cover with lid, and cook for 2 hours. Remove the lid (check the level of stock, adding more if necessary); cook for another 30 minutes or so, to brown and crispen the top.