Recipe Details
| Title | Lancashire hotpot |
|
| Author | James Martin | |
| Portions | 4 | |
| Created | 16th February 2015 09:37 am |
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Weight (Per Portion)
One portion of this dish weighs approximately 263.00 Grams
Recipe Ingredients
| Ingredient | Quantity | Allergen Warnings |
|---|---|---|
| Oil, vegetable palm kernel | 100 Millilitre | |
| Tomato, puree | 1 Tablespoon | |
| Onions, raw | 50 Gram | |
| Carrots | 50 Gram | |
| Celery | 50 Gram |  |
| Salt, table | 1 Pinch | |
| Pepper, black | 1 Pinch | |
| Mint, fresh | 1 Tablespoon | |
| Cornflour | 2 Teaspoon | |
| Potato, average, raw | 300 Gram | |
| Butter, unsalted | 1 Tablespoon |  |
| Parsley, dried | 2 Teaspoon | |
| Lamb, lean, raw | 350 Gram | |
| Stock, beef, liquid | 1 Teaspoon |  |
| Water, tap, drinking | 100 Millilitre |
Special Dietary Requirements Suitability
| None! |
Allergen Warnings
|
Nutritional Information (Per Portion)
| Nutrition | %GDA | Range |
|---|---|---|
| Energy Kcal | 435 |  |
| Protein | 40.27% | |
| Other Carbohydrate | 8.87% | |
| Sugar | 2.62% | |
| Fat Saturated | 117.53% | |
| Fat Unsaturated | 14.16% | |
| Fiber | 8.36% | |
| Sodium | 4.61% | |
| Salt | 4.86% | |
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Recipe Method
1. Preheat the oven to 180C/350F/Gas Mark 4. 2. Heat the oil in a heavy-bottomed pan. Add the lamb, cut into bite-sized chunks and cook until golden-brown and then stir in the tomato pur