Serves 4

This is a simple and economical dish of middle neck of lamb and lambs' kidneys.

1 kg (2 1/4 lb) middle neck of lamb, chopped into large pieces

30 ml (2 tbls) flour

salt and freshly ground black pepper

25 g (1 oz) dripping or lard

3 - 4 lambs' kidneys, thickly sliced

100 g (4 oz) mushrooms, quartered if large

1 large onion, thinly sliced

450 ml (15 fl oz) beef stock, home-made or from a cube

750 g (1 1/2 lb) potatoes, thinly sliced

1. Heat the oven to 170°C (325°F) gas 3. Season the flour with salt and pepper, then coat meat in the flour. Reserve left-over flour.

2. Heat the fat in a large saucepan and fry the meat, in batches, until browned. Transfer to a hotpot and scatter over the kidneys and mushrooms.

3. Fry the sliced onion gently in the fat left in the saucepan for a few minutes, then transfer to the hotpot. Add the remaining flour to the pan and stir until browned. Stir in the stock and bring to the boil. Check the seasoning and simmer for a few minutes, until slightly thickened.

4. Cover the meat with overlapping potato slices.  Pour the sauce over the potatoes, cover the hotpot and cook in the oven for 1 1/2 hours.  Uncover the pot and cook for a further 30 minutes until the meat is tender and the potatoes are browned, then serve the hot pot at once.