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Suffolk Hotpot

Suffolk Hotpot comes together with Pork Shoulder Cut Into Chunks, Plain Flour, Carrots Cut Into Chunks, Potatoes In Slices, and Butter Plus A Little Extra For Greasing. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 kg
• 10 g
• 225 g
• 700 g
• 10 g
• 1 tbsp

Method (preview)

1. 1

   Lightly butter the bottom of a casserole with a scrap of butter then add half the potatoes in a layer, keeping the better-looking slices back for the top.

2. 2

   Now scatter the onions, carrots and mushrooms on top and season with salt and pepper.

3. 3

   Leave everything to one side for the moment.

4. 4

   Preheat the oven to 170C/325F/Gas Mark 3 Heat the oil in a fairly large frying pan over a high flame and, as soon as it is very hot, toss in the flour covered pieces of pork.

5. 5

   Cook the pork for a couple of minutes turning it around until it has Remove the pork with a slotted spoon and add it to the casserole on top of the vegetables.

6. 6

   Add the thyme and bay leaf and shake in any remaining flour.

7. 7

   Season again, being quite generous with the salt.

8. 8

   Return the frying pan to a high heat and deglaze with the stock.

9. 9

   Pour the hot stock carefully into the casserole making sure that it covers the leeks but that the top layer of potatoes is not immersed.

10. 10

    Dot the butter over the potatoes and place the casserole in the oven, uncovered, for 1 1/2 - 2 hours until the top looks golden-brown and crusty.