Name: Tatie pot
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 1 tbsp lard; 1 kg best neck of lamb, excess fat removed and chopped into 2cm cubes; 2 black puddings (200g each), sliced; 2 tbsp oil; 2 large onions, peeled and sliced; 700 g potatoes, peeled and thinly sliced; 170 g lamb stock; Butter; Salt and freshly ground black pepper

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Tatie pot

While the potato was introduced from the Americas to Britain in the 16^th century it was seen initially as fodder for livestock rather than for humans. It didn’t become a popular foodstuff in England until the end of the eighteenth century (although it had found favour with the Irish). Throughout the 19^th century the potato emerged as a staple in the English diet. The tradition of making stews of meat and vegetables in a cooking pot over a fire goes back to the iron age but in the 19^th century it became popular to include sliced potatoes either in or on top. Tatie Pot is similar to Lancashire Hot Pot but includes sliced black pudding alongside the lamb or mutton.

Equipment

Weighing scales
Measuring jug
Frying pan
Shallow dish
Cast-iron casserole or deep baking dish
Slotted spoon
Small dish
Saucepan

Preparation method

Preheat oven to 170C/325F/gas 3.
Place the lard in the frying pan and heat until hot.
Add the lamb and fry until browned on all sides. You will need to do this in batches so that you don’t overcrowd the pan. Transfer each batch to the shallow dish. Set aside.
Add a little more lard into the frying pan and fry the black pudding slices until they darken.
Transfer the black pudding to the shallow dish.
Heat the oil in the frying pan and add the sliced onions.
Sauté until translucent and just starting to take on colour. Remove from the heat.
Use a slotted spoon to transfer half the onions to the small dish.
Spread the remaining onions out on the bottom of the casserole or baking dish.
Place half the browned meat on top of the onion and half the black pudding on top of that. Season with salt and pepper.
Cover with half the potato slices.
Repeat the layering with the remaining onion, meat, black pudding and end with a layer of sliced potatoes.
If you are using a cast-iron casserole, place on the hob. Pour in the lamb stock and bring to the boil.
As soon as it starts to bubble, cover the casserole and place in the oven for 1 ½ hours.
If you’re using a baking dish place the stock in the saucepan and bring to the boil.
Pour into the baking dish.
Cover tightly with a double layer of kitchen foil and place in the oven for 1 ½ hours.
Remove the casserole lid or kitchen foil and raise the temperature to 200C/400F/gas 6, dot the top potato layer with butter and place in the oven for a further 30-40 minutes or until the top potato layer is golden.
Serve immediately.