BBC Food


Lancashire hot pot with sauteed buttered mustard cabbage

James Martin
by James Martin
from Ready Steady Cook
Serves 1 		Quick Recipe
other
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time 10 to 30 mins  
Ingredients

drizzle of oil
55g/2oz unsalted butter
1/3 lamb steak, diced
½ red onion, peeled and sliced
1 tbsp thyme leaves, chopped
1 garlic clove, peeled and crushed
½ carrot, peeled and diced
200ml/7fl oz red wine
1/3 potato, peeled and very thinly sliced
15g/½oz unsalted butter
For the cabbage
55g/2oz unsalted butter
1/3 savoy cabbage, shredded
1 tbsp wholegrain or Dijon mustard
55ml/2fl oz double cream
salt and freshly ground black pepper

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil and butter in a large non-stick frying pan and fry the lamb and red onions for a few minutes to colour.
3. Add the thyme leaves, garlic and carrot and sauté for a further 4-5 minutes.
4. Pour in the red wine and heat for 4-5 minutes.
5. Transfer to an ovenproof dish and top with the sliced potato. Dot with the butter and cook in the oven for 10-12 minutes or until golden brown on top.
6. To make the cabbage, gently melt the butter in a pan and sauté the cabbage for 2-3 minutes.
7. Stir in the mustard, cream and seasoning and heat for 3-4 minutes, stirring frequently.
8. To serve, transfer the hot pot to a serving plate and serve the buttered cabbage alongside.