This is a twist on the original slow-cooked recipe, but if you’re a traditionalist you can simply leave out the black pudding.
2 tbsp groundnut or sunflower oil (or dripping)
2 large onions, thinly sliced
350g/12oz black pudding, thickly sliced
8 lamb chops (middle neck cutlets), excess fat trimmed
900g/2lb potatoes, peeled and very thinly sliced
3 carrots, thinly sliced
2 tbsp grainy mustard
20g pack fresh parsley, finely chopped
6 fresh thyme sprigs, leaves only
700ml/1¼ pints hot lamb or beef stock
knob of butter, melted
Takes 2¾–3 hours • Serves 4
1 Heat oven to 180C/160C fan/gas 4. Heat half the oil in a frying pan and cook the onions for 5 minutes until starting to turn golden. Remove and set aside. Pour the remaining oil into the pan and fry the black pudding for 1 minute on each side. Remove, drain on kitchen paper and then set aside.
2 Cook the chops in the pan over a high heat until well coloured but not cooked. Set aside.
3 Layer the ingredients in the bottom of a deep casserole dish, starting with some potatoes and carrots, and dotting half the mustard over each layer of black pudding. As you build up the layers, season and sprinkle with the herbs. Top with a layer of overlapping potato slices.
4 Pour over the stock, then brush the top with the butter. Cover and bake for 2 hours, removing the lid for the last half hour to crisp up the potatoes.
Per serving 832 kcals, protein 50g, carbs 66g, fat 43g, sat fat 10g, fibre 7g, sugar none, salt 3.1g