Lancashire hot pot

Preheat the oven to 170°C.

Lightly grease a wide medium-sized casserole dish.

Coat the diced lamb with the seasoned flour and place in the casserole dish as you go.

Add the onions, carrot and parsnip and pour in the hot stock and water.

Add the bay leaf and thyme leaves.

Arrange the potato slices on top, in an overlapping pattern.

Top with a few small pieces of butter.

Cover with a tight-fitting lid and place in the oven.

Cook for 1 1/2 hours, then remove the lid and cook for a further 30 minutes.

Remove the bay leaf before serving.

Place the vinegar, sugar, allspice and salt in a saucepan and place over low heat.

Bring slowly to the boil to dissolve the sugar, then simmer for 2 minutes.

Set aside to cool.

Place the red cabbage in a ceramic or glass bowl and pour over the cooled pickling liquid.

Cover and place in the fridge for at least 4 hours, stirring occasionally.

Stir through the chopped parsley before serving the pickled red cabbage with the lamb.

Cook on low for 7-8 hours or on high for 4-5 hours.

Place the vegetables in the preheated slow cooker then top with the lamb.

Arrange the potato slices on top, in an overlapping pattern.

Top with a few small pieces of butter, then a piece of baking paper to prevent the potato slices discolouring.

To finish, remove the crockery insert from the slow cooker and place under hot grill until potato is a golden colour.