Ngoc Diep: Hello we are Ngoc Diep and Phuong Khanh. Welcome to “Food Delight” where we introduce interesting facts and recipes of delicious food from around the world.

Phuong Khanh: Ngoc Diep, imagine on a breezy day, you really want some hot stuff in your stomach, but it’s too cold to go outside, what will you choose to eat?

Ngoc Diep: A Hotpot is always the best choice for a cold day. It’s nutritious, it’s easy to make, and the most important thing is it’s hot.

Phuong Khanh: Today I want to introduce a kind of “hotpot” that you never heard of before. It’s called a Lancashire hotpot. It’s the traditional stew of the North West of England. I have brought here Aaron Meija from the UK to tell us more about the stew.

Ngoc Diep: Hello Aaron. I have known many types of hotpots, but have never heard of the Lancashire hotpot. What is that?

Aaron Meija: It’s a super delicious stew of meat, most popularly lamb, topped with crispy potatoes. Originally, the stew is cooked in a thick pot in low heat for a long time. But now, it’s more popular to use the oven. It’s quite different from the hotpot you know, with the broth and vegetables, right? The broth of Lancashire hotpot is much thicker.

Phuong Khanh: Using oven to cook hotpot is really new to me. Could you tell me more, briefly, how to cook it?

Traditional Lancashire Hotpot (Photo: Jill/Pinterest)

Aaron: My favorite meat is lamb. You can use chicken, pork, or beef. We will also need some onion and potatoes. First of all, we have to fry the meat. Add some oil and butter in a frying pan over high heat. Then add about 500 grams of diced lamb and fry for about 3 to 4 minutes until brown.

Next, remove the lamb from the pan. Add 2 sliced onions and cook for about 2 minutes until softened. Add the lamb in together with 1 spoon of plain flour and about 500 mil of lamb stock. Add some Worcester sauce, salt, and pepper. Mix them well together and cook to a boil.

Ngoc Diep: If I use chicken, can I add some chicken kidneys, hearts, or livers? I love those chicken parts.

Aaron: Of course. Next, cover the pan with foil, and cook in a preheated oven at 170 DC for about 30 minutes. During that time, prepare some diced carrots and thin-sliced potatoes.

Phuong Khanh: They will be put in to the mixture, right?

Aaron: Yes, but for different purposes. Pour the mixture out in a large bowl. The carrots will be mixed with the lamb and sauce. But the sliced potatoes will be laid on top of the mixture. Remember to place from the outside of the bowl and cover the whole mixture. Brush the potatoes with oil or melted butter and sprinkle a little bit of thyme. Cover the bowl with foil and cook in the oven for about an hour.

Ngoc Diep: That’s not all right? Because the potatoes will not be crispy.

Aaron: You must be a very good cook. Yes. After 60 minutes, you have to remove the foil, turn up the heat to about 200 DC, and cook for another 20 minutes. That will make the potatoes golden and crispy. And that’s it for the Lancashire hotpot.

Phuong Khanh: Tasty lamb with onions covered in crispy potatoes. What a dish it is. How is that hotpot for you, Diep?

Ngoc Diep: Not as I imagine a hotpot to be, but it sounds fantastic. I will try it tonight.

Phuong Khanh: And our dear listeners, tell us if this recipe works out for you. Don’t forget to follow us on our Facebook Fanpage - VOV5 English Service - or email us at englishsection@vov.org.vn. We love hearing from you. Goodbye.