a pot to warm body and soul...
January in Cumbria can be pretty cold and bleak, and was doubtless even more so before the days of central heating and electric cookers. To help keep the body going during those long winters, locals devised numerous variations of the popular Tatie Pot, a hearty stew made primarily with lamb, black pudding and potatoes (taties).
This recipe is from Cumbrian TV cook Annette Gibbons, www.cumbriaonaplate.co.uk
Ingredients
900 g/2 lb middle neck of lamb cut into chunks
1 whole black pudding (usually about 350 g/12 oz in weight)
1 tbs sunflower or other light oil
600 ml/1 pint hot water or stock
1 bayleaf
1 bunch fresh thyme
900 g/2 lb potatoes, sliced
350 g/12 oz onions coarsley chopped
salt and freshly ground black pepper
Place the pieces of lamb in a large casserole. Roughly slice the black pudding and layer with the lamb, onions, bayleaf, thyme and season well. Pour over the water or stock.
Arrange the potato slices on top, overlapping them like slates on a roof. Season with salt and pepper and add a few flecks of butter on top.
Cover with foil and cook near the top of the preheated oven gasmark 6, 200°C for about 90 minutes. Remove the foil and cook for a further 45 minutes to 1 hour until browned on top. Tatie Pot is traditionally served with pickled red cabbage.
