by Nigel Slater

Nigel Slater's version of the traditional hotpot is lighter than many and a perfect pick-me-up on a cold day.

Main course


Cooking the meat on the bone will add more flavour to the dish and is the most economical way of using this cut. Use it as a substitute for oxtail or any other stewing meat, or cook it in the traditional dishes of Irish stew and Lancashire hot pot.