You can turn your home into the perfect night-in with this hotpot recipe from Big Night In.
2 tablespoons lard or goose fat or vegetable or sunflower oil
8 thick-cut lamb chops
2 turnips, peeled and chopped into chunks
2 carrots, peeled, halved lengthways and cut into 2.5-cm pieces
2 leeks, washed and thinly sliced
1 tablespoon chopped parsley, plus extra to garnish
450 g potatoes, peeled and very thinly sliced
600 ml lamb, beef or chicken stock
25 g butter, melted
salt and freshly ground black pepper, to season
Preheat the oven to 200°C (400°F) Gas 6.
Heat the lard, goose fat or oil in a large frying pan. Fry the lamb chops until lightly browned on both sides and then season with salt and black pepper. Remove from the heat.
Layer the ingredients in a heavy-bottomed casserole dish, seasoning the layers with salt and pepper as you do so, as follows. First, place half the turnips, carrots and leeks in the bottom of the dish. Top with the lamp chops, sprinkling them with the parsley. Layer with the remaining turnips, carrots and leeks. Layer the potato slices over the vegetables, overlapping the slices.
Pour the stock into the casserole and, on the hob, bring to a boil.
Brush the potato topping with the melted butter. Cover the casserole and bake in the preheated oven for 1¾ hours. Uncover the casserole and bake for an additional 15 minutes until the potatoes are golden.
Garnish with parsley and serve.