I made a hearty Lancashire hot pot for less than £1.50 per person and it tasted as delicious as it looks
Back in the day when pretty much everyone in Lancashire (children included) worked in the cotton mill and most homes didn't have a cooker (let alone a toilet), the humble hot pot was born.
On their way to the mill each family would drop off a pot filled with potatoes, vegetables and meat )if they could afford it) at the local bakers to be heated. And as they traipsed home they would collect their 'hot pot' and enjoy a hearty meal after a long and arduous day.
When I was a kid the likes of stew, hot pot and beef and barley were among my least favourite teas. But now they're some of my favourites.
It's the kind of meal my mother would cook and I know from the description that it is bound to be tasty. Presumably it's my age, but I still find it odd that people have to be told about inexpensive recipes such as this.
Although it seems likely enough that the people who read such articles are those who already know how to cook in a traditional and inexpensive way. Maybe takeaway folk won't read it.
A Net Zero power cut at the wrong time could spoil it of course.
8 comments:
People presumably had to remember to take the oven gloves to work with them, otherwise they wouldn't have been able to get it home again.
Net Zero consists in replacing the Lancashire hotpot with the Metropolitan barmpot.
Sam - that's not something we see in gritty films about the lives of downtrodden mill workers. We aren't shown crowds of ragged workers trudging back home in their clogs with great steaming dishes of hot pot held in oven-gloved hands.
The equivalent today is the 'Slow Cooker', where a really cheap cut of meat will turn out to be utterly delicious after a day of low heat!
Brisket of beef, or perhaps plain old mutton is a fabulous dish when cooked with onions, carrots, swede etc!
I've never seen a slow-cooked burger though...
Three cheers (or even more) for the person who invented the slow oven.
Soak the meat in red wine over night. Switch on oven a 06h when I get up. Add diced carrots and parsnips at about 08h. Add other diced vegetables at about 10h.
Sit down to a wonderful meal at about 12h.
Scrobs - we used to have one which worked okay but was too small. Maybe we should buy another.
DAD - is that an ordinary oven at low temperature?
Slow ovens are like this ....
https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse2.mm.bing.net%2Fth%3Fid%3DOIP.DW4oSan4mxPEQr_b8zC0JQHaGc%26pid%3DApi&f=1&ipt=3f3fd70cb763e5bf32b218d93d49b876b0471d886d7e76641a1fe96b29703f3c&ipo=images
or this.....
https://external-content.duckduckgo.com/iu/?u=https%3A%2F%2Ftse3.mm.bing.net%2Fth%3Fid%3DOIP.aWMK9Ffggj57ZSGYpW3c0wHaGv%26pid%3DApi&f=1&ipt=4d702d60170a8f2b4ab209bd7f9bf7c36162c46ceaea55550757b52304a35cb2&ipo=images
A glorified saucepan with a heating element.
“ Net Zero power cut at the wrong time could spoil it of course”
Nah, the AGA would keep going just fine. We do a lot of this sort of cooking in its slow oven. Last week, Oxtail - delicious.
DAD - thanks, I wondered it that's what they might be. We had one once but it was rather small.
Peter - it would be interesting if Net Zero has already boosted AGA sales.
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