Simple chicken casserole Serves 4-6 | Takes 10 minutes to make, 1½-2 hours to cook
2 tbsp plain flour 900g (2lb) chicken thighs, bone in and skin on
2 tbsp olive oil 2 onions, chopped 2 carrots, chopped 2 tsp dried mixed herbs
300-400ml (10-14fl oz) chicken stock Salt and freshly ground black pepper Mashed potatoes and green vegetables or crusty bread, to serve
1 Preheat the oven to 160°C/R3. Season the flour with salt and pepper. Coat the chicken thighs in the seasoned flour. Place the oil in a large, flameproof casserole and heat it to smoking hot. Fry the chicken until brown. 2 Add the vegetables, herbs and just enough chicken stock to cover everything. Bring up to a simmer, cover with a lid and cook in the oven for 1½-2 hours or until the chicken and vegetables are tender. 3 Serve with mashed potatoes and green vegetables – or simply a generous hunk of buttered crusty bread.
Lancashire lamb hotpot Serves 4-6 | Takes 25 minutes to make, 2¾ hours to cook
2 tbsp plain flour 1kg (2¼lb) lamb neck fillet, cut into cubes 2-3 tbsp olive oil 1 tsp dried mixed herbs
700g (1½lb) onions, sliced 1kg (2¼lb) potatoes, peeled and sliced into 5mm rounds
1 Preheat the oven to 160°C/R3. Season the flour with salt and pepper. On a large plate, toss the lamb in the seasoned flour to coat. 2 Heat 2 tablespoons of oil in a large, flameproof casserole and fry the lamb all over to get a lovely golden crust on each piece. Do this in two or three batches,
500ml (18fl oz) lamb or vegetable stock 50g (2oz) butter, diced Salt and freshly ground black pepper
setting aside the browned pieces on a plate as they are ready. 3 Add a splash more oil to the pan if necessary and fry the onions with the herbs for 4-5 minutes. You want them to be soft, golden and lightly caramelised. Return the meat to the casserole and give everything a really good stir.
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4 Layer the potatoes over the top and pour over the stock. Dot the butter over the top and add a final seasoning of salt and pepper. Cover with a tight-fitting lid and transfer to the lowest shelf of the oven to cook for 2 hours. 5 After 2 hours, remove the lid and increase the temperature to 200°C/R6 and cook for a further 30-45 minutes to allow the potatoes to develop a lovely golden crust. Serve straight from the oven with pickled red cabbage.
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