Lancashire hotpot
■ Serves 4
2 tbsp sunflower oil
1kg middle neck lamb chops, trimmed
3 lamb’s kidneys, trimmed and halved (optional)
1kg potatoes, cut into 5mm slices
500g carrots, sliced
2 large onions, chopped
1 tsp caster sugar
1 bay leaf
1 rosemary sprig few parsley sprigs, plus extra, chopped, to garnish
600–750ml lamb or chicken stock, or water
Heat the oil in a flameproof
