TV COOKS PULLOUT

ALL this week, we’ve been celebrating Weekend magazine’s Silver Jubilee with fabulous recipes by the most popular celebrity chefs of the past 25 years. The Hairy Bikers — David Myers and Simon ‘Si’ King — stormed onto our screens in 2004 with The Hairy Bikers’ Cookbook, and since then have presented a string of cookery shows, including the hit Hairy Dieters series. They’ve also written a host of best-selling cookbooks — and here they share an exclusive preview of their new book with a delicious collection of classic British dishes.

A HOTPOT is too good to be kept captive in Lancashire. This recipe is an old favourite of ours and a true-blue classic so we just had to include it. If you don’t like kidneys leave them out, but the black pudding does add richness and flavour so we recommend it. The beauty of a hotpot is that the lower layers of potatoes are gloriously soft and gooey, as they are cooked in the meat juices, while those on the top are super-crispy. SERVES 6

2 tbsp olive oil

1kg neck of lamb, chopped into bite-size pieces

4 lambs’ kidneys, cleaned, trimmed, cut into quarters 2 onions, sliced ½ tsp salt, plus extra to season 1 tbsp plain flour 250ml lamb stock 1 thyme sprig 2 fresh bay leaves 1 tbsp Worcestershire sauce 50g butter, cut into cubes, plus extra for greasing 1kg potatoes, sliced 2 x 250g black pudding rings, outer casing removed, thickly sliced

Sea salt and black pepper PReHeat the oven to 180c/160c fan/gas 4. Heat the olive oil in a pan and fry the lamb and kidneys for a minute or so on both sides, or until golden-brown all over. Remove them from the pan and set aside. add the onions and salt to the pan and cook for 2-3 minutes, or until the onions have softened. Stir in the flour until the onions are well coated with it.

add the stock to the pan along with the thyme, bay leaves and Worcestershire sauce. Stir and simmer for 8-10 minutes, or until thickened slightly. Now take a flameproof casserole dish that has a lid and butter the inside.

Place a layer of potatoes (about a third) over the bottom of the dish and season with salt and pepper. Spoon in half of the browned lamb and lambs’ kidneys, then lay over half the black pudding slices and pour over half of the thickened stock mixture.

Repeat the layering process until all the potatoes, lamb and kidneys, black pudding and stock have been used, finishing with a layer of potatoes on top. Dot the potatoes with the butter, then cover the dish with a lid. Place the casserole dish in the oven and cook for 25 minutes, then remove the lid and cook for a further 20 minutes, or until the potatoes are golden-brown on top.

Serve with some green veg and enjoy!