Lamb hotpot with cauliflower cheese recipe
 Hotpot is the perfect dish for hearty appetites on a cold winter day - keep the cooking low and slow to ensure tender lamb. 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in piecessea salt and freshly ground black pepper1 tbsp vegetable oil75g/2¾oz butter6 lambs’ kidneys, trimmed, skinned and chopped2 large onions, thickly sliced2 sprigs fresh rosemary, leaves only, chopped3 garlic cloves, roughly chopped2 tbsp plain flour150ml/5fl oz red wine500ml/18fl oz beef stock2 tbsp Worcestershire sauce1 bay leaf2 sprigs fresh thyme1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices50g/1¾oz unsalted butter, melted 1.5kg/3lb 5oz lamb neck fillet, cut into 2.5cm/1in pieces sea salt and freshly ground black pepper 1 tbsp vegetable oil 75g/2¾oz butter 6 lambs’ kidneys, trimmed, skinned and chopped 2 large onions, thickly sliced 2 sprigs fresh rosemary, leaves only, chopped 3 garlic cloves, roughly chopped 2 tbsp plain flour 150ml/5fl oz red wine 500ml/18fl oz beef stock 2 tbsp Worcestershire sauce 1 bay leaf 2 sprigs fresh thyme 1.5kg/3lb 5oz floury potatoes, peeled and cut into 5mm/ 1/4in thick slices 50g/1¾oz unsalted butter, melted 1 large cauliflower, cut into florets50g/1¾oz butter, plus extra for greasing50g/1¾oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustard200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated 1 large cauliflower, cut into florets 50g/1¾oz butter, plus extra for greasing 50g/1¾oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard 200g/7oz Lincolnshire Poacher (or strong cheddar) cheese, grated Method Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper.Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches.Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter.Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high.Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish.Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown.Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Preheat the oven to 180C/160C Fan/Gas 4. Season the lamb with sea salt and pepper. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Heat a large ovenproof casserole until hot, then add the oil and butter and sear the lamb until browned all over. You’ll need to do this in batches. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Set the lamb aside, then briefly sear the lambs’ kidneys in the same pan. Add the onions and rosemary adding a little more butter to the pan if necessary, and cook for about 10 minutes until they turn brown at the edges. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Stir in the flour and cook for a minute, add the red wine and reduce by half then add the stock and Worcestershire sauce. Whisk until the flour and liquid are smoothly blended. Season with sea salt and pepper and bring to simmering point. Return the lamb to the pan then add the bay leaf and thyme. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Arrange the potato slices on top of the meat, overlapping each other. Season the potatoes with sea salt and pepper then brush with a little melted butter. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Cover with a tight fitting lid and bake for 1½ hours. Remove the lid and turn the oven up to 200C/180C Fan/Gas 6. Cook for a further 20-30 minutes until the potatoes are golden-brown and crisp. Meanwhile, for the cauliflower cheese, preheat the gill to high. Meanwhile, for the cauliflower cheese, preheat the gill to high. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Bring a large pan of salted water to the boil, then add the cauliflower florets and cook for 2 minutes. Drain and place the cauliflower in a buttered ovenproof dish. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place the butter and flour in a saucepan and heat to melt the butter. Cook, stirring for 1-2 minutes until lightly golden-brown. Remove the pan from the heat and gradually whisk in the milk to form a smooth sauce. Return the sauce to the heat and simmer for 2-3 minutes. Remove from the heat and beat in the egg yolks and mustard and half the cheese. Season with salt and pepper then pour over the cauliflower and top with the remaining cheese. Place under the grill and cook until golden-brown. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve. Place spoonfuls of the hotpot and cauliflower cheese on warmed plates and serve.