Lancashire Lobby Food

STAFFORDSHIRE BEEF LOBBY

Steps:

• Put the meat, onion and pearl barley in a large pan and cover with water
• Bring to the boil and then simmer gently on a very low heat for 40 minutes
• Stir occasionally to prevent it from sticking
• Meanwhile peel and chop the vegetables to dice of a similar size - I like mine chunky but my mum used to do hers in small dice
• Add the vegetables to the pan and top up with Knorr Zero Salt Beef stock to cover the veg
• Cook at a low simmer for approximately 60 minutes or until everything is softly cooked and the meat is tender
• Continue to stir occasionally to prevent it from sticking to the bottom of pan
• Season to taste
• Serve in big bowls with chunky bread

LANCASHIRE HOTPOT

Steps:

• Heat oven to 160C/fan 140C/gas 3.
• Heat a little of the 100g dripping or butter in a large shallow casserole dish and brown 900g stewing lamb chunks in batches, lift to a plate, then repeat with 3 trimmed and sliced lamb kidneys.
• Fry 2 chopped onions and 4 peeled and sliced carrots in the pan with a little more dripping until golden.
• Sprinkle over 25g plain flour, allow to cook for a couple of mins, shake over 2 tsp Worcestershire sauce, pour in 500ml lamb or chicken stock, then bring to the boil.
• Stir in the stewing lamb and kidneys and 2 bay leaves, then turn off the heat.
• Arrange 900g peeled and sliced potatoes on top of the meat, then drizzle with a little more dripping.
• Cover, then place in the oven for about 1½ hrs until the potatoes are cooked.
• Remove the lid, brush the potatoes with a little more dripping, then turn the oven up to brown the potatoes, or finish under the grill for 5-8 mins until brown.