Ideas From The Chefs

Ideas From The Chefs

Cumberland Tattie Hot pot. (Serves 4)

1kg Shoulder, neck and shin of Herdwick Hogget, cut in 3-4cm pieces.
700g thinly sliced onions
1kg Peeled Maris piper potatoes
40g Salted butter-melted
200ml chicken stock
2tbsp sea salt
Ground white pepper
Sprig of rosemary

Large Earthenware pot 10"diameter 4"deep

1) Season the Herdwick hogget and lightly colour, place into the bottom of the earthenware pot.
2) Sweat off the onion till soft. Spread onion over Herdwick, and sprig of rosemary.
3) Cover with chicken stock
4) Slice the potatoes horizontally 2-3mm thick. Toss in the melted butter with salt and pepper. Season to your discretion.
5) Put the sliced potatoes evenly on top of the onion, reserving the best shaped rounded potatoes for the final layer.
6) Cover with foil place in a pre-heated oven 160'c for 2 Hours.
7) Uncover and place back in oven 200'c for 30 mins to brown on top.
8) Serve with pickled red cabbage (recipe included).

Mike Beaty, Head chef of the Church House Inn, Torver.
"I would always use Herdwick Hogget or Mutton for this dish"
The Church House Inn, Torver, Coniston, Cumbria, LA21 8AZ
Ring: 015394 41282.
To make a booking.

Based in the heart of the Lake District

YEW TREE FARM, Coniston, Cumbria, LA21 8DP|Telephone: 015394 41433 | 07753 957150|Email: [email protected]