Here is a recipe for a Lancashire Hotpot. I made this the other day using lamb shoulder. You can use lamb leg if you want. Preferably no bones, I have seen in a restaurant once a Lancashire Hotpot made with lamb shoulder and lamb cutlets. It created a lovely presentation, however the cutlets were a bit dry. We are not using them here. You need some sort of stock, lamb stock ideally but I use a mixture of veal stock and chicken stock. For the folks at home just use some of the liquid stock you can find on supermarket shelves. Well, the beef or veal at least.
Crew food on a trans-Atlantic voyage. This one is a more of an industry-specific post aimed at my fellow chefs at sea and anyone out there considering becoming one, but it is, I think, an interesting glimpse behind scenes too. It is essentially about provisioning and cooking in less than perfect conditions. Or, in my case, it’s about making sure you have all you need to keep a dozen people well-fed for two (often very long) weeks at sea.
This recipe is taken from my friend Oliver Mahlberg’s website. He is a master gnocchi maker and he is very kind to share his method with us. I hope you enjoy it. I do! I love when he makes some for the crew.