Sausage and Lamp Chop Hotpot
4 sausages and 2 barnsley lamb chops from the farmers' market
2 onions from the farmers' market
1 clove garlic
1 dessertspoon cornflour
1/2 lamb stockcube
4 potatoes from the farmers' market
some herbs from out the garden
somewhere between 1/2 and 3/4 pint of hot water
a dish of dripping
a very generous tablespoon of oil
Brown the sausages and chops (sausages take longer) in the oil in a casserole dish. Remember to turn the oven on at 120C. Put the meat aside. Slice the onion and garlic. Find a dish of dripping and heat it up in the casserole. Brown onion and garlic, then add herbs, stockcube, salt, pepper and flour and stir, then add the liquid and cook for 3 or 4 minutes to make a thin sauce. Put the meat back in, and if you're very lucky the sauce will just cover it. Slice the potatoes (to maybe the thickness of a pound coin?) and cover the top, dotting with butter. Put the lid on and cook for 1 1/2 hours, then turn up to 160C and take the lid off for the last 30 minutes to brown the top. Serve with leeks from the farmers' market and lager from the supermarket* to great admiration.
Serves 2 generously.