Lancashire hotpot with pickled red cabbage

Method

1. For the pickled cabbage: cut the cabbage into quarters and remove the hard core. Finely slice the leaves, discarding the tough stems. Put the shredded leaves in a colander and sprinkle with the coarse salt. Leave to drain for 2 hours, until it has turned a deep red.

2. Wash away the salt and pat the cabbage dry. Pack into a container large enough to hold all the cabbage and the pickling liquid.

3. Put the vinegars, wine and sugar in a large pan and bring to the boil. Cook until reduced to half the volume.

4. Meanwhile pound all the remaining ingredients to a coarse powder using a pestle and mortar. Add to the pan and leave to infuse for 5 minutes. Strain, and while still hot, pour over the cabbage.

5. Leave out of the fridge overnight to pickle, then refrigerate until ready to use.

6. For the lamb: preheat the oven to 150C/gas 2.

7. Soften the onions in the butter. Add the salt, sugar and pepper, and continue to cook for a minute more.

8. Dust the lamb with the flour and season with salt and white pepper. Put in the bottom of a deep casserole and layer the onions on top. Pour over the chicken stock, cover with greaseproof paper and then a layer of tin foil or a lid. Cook in the oven for 2 hours. Leave to cool - you can prepare up to this stage well in advance.

9. For the hotpot: turn up the oven to 200C/gas 6.

10. Bring the chicken stock and butter to the boil. Blanch the potato slices in the stock for 1 minute. Drain and leave to cool.

11. Layer the cooked lamb in the base of an ovenproof serving dish (or individual serving dishes). Cover with a neat layer of the blanched potatoes. Brush with melted butter.

12. Cook in the oven for 30 minutes, until the meat is hot through and the potatoes are turning golden. Flash under a hot grill if necessary to brown the top. Serve with the pickle red cabbage.