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Lancashire hotpot
Lancashire hotpot is a dish made traditionally from lamb or mutton and onion, topped with sliced potatoes, left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialisation in Lancashire in the North West of England, it requires a minimum of effort to prepare.〔(How to cook the perfect Lancashire Hotpot ), 31 October 2013.〕
==Preparation techniques==
There are many regional variations. It is frequently found listed amongst the usual pub grub dishes in hostelries around Britain. The basic recipe consists of a mix of lamb and vegetables (carrot, turnip, potatoes, onions or leeks) covered with sliced potato. Sometimes lamb kidneys are included in the dish. Modern variants may use beef or bacon chops instead of lamb, or have a pastry topping. As much food can be added as will fit in the pot.
The traditional recipe once included oysters,〔(Lancashire Hot Pot ) . Retrieved 22 October 2010.〕 but increasing cost eliminated them from common usage. Pickled red cabbage or beetroot are often served as an accompaniment. In some areas Lancashire cheese is also served with the dish .
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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