Lancashire hot-pot casserole, by Jaye Beeler. The dish's humble English origins make it all the more enticing:
One day, I decided to make celebrity chef Gary Rhodes' Lancashire hot-pot: lamb chops ladled with a heavenly gravy and topped with a layer of golden potatoes, essentially the equivalent of an Irish stew.
Shopping for ingredients, I foraged in the open-air, town-center market, vying with townies for farm-fresh vegetables. I visited the butcher, the baker and the bottle (wine and liquor) shop, lingering in each place and stuffing my backpack.
Then I hiked back to our tiny flat's kitchen -- a narrow, windowless room about the size of a broom closet. There, I pulled together the humble British dish.
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