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This spectacular mallard (wild duck) main course looks beautiful carved at the table on a bed of herbs. The perfectly cooked crown is served with a mini hotpot made from the shredded duck legs, hazelnuts and crushed swede and topped with pickled elderberries. If you have leftover elderberries, try out Matt Whitfield's venison recipe.
Emily Watkins' lamb hotpot is comfort food at its very best. Using tinned plum tomatoes, preserved lemon and aubergine, Emily creates a rich, satisfying base for her pulled lamb shoulder, and tops things off with crispy, buttery potato slices. Perfect if you need something easy to feed the family at the weekend.
Phil Fanning's gourmet Lancashire hotpot recipe produces a spectacular dish - technically dizzying and very tricky to pull off, even for the most advanced home cook. Nonetheless, it manages to infuse all of the flavours of a good hotpot - lamb, carrots, potato and cabbage (in this case in the form of a red cabbage gel), with a few dazzling extras on the side, such as a lamb sweetbread ballotine and beer-braised cockle gel.