Soup suitable for a dragon not Clangers related

1 1-2 lb neck of lamb, cubed 1 1-2 lb potatoes, peeled and thinly sliced 1 large or 2 medium onions roughly chopped 3-4 pt light stock or hot water 1 tbsp Worcestershire Sauce 1 bay leaf 1 tbsp flour 1oz dripping and 1oz butter, or 2 oz butter salt and pepper to season

Preheat the oven to 170C-325F-Gas Mark 5

Melt the dripping or 1oz butter over a high heat in a heavy bottomed frying pan until the fat smokes. Seal the meat and continue frying until nicely browned. Remove the pieces from the pan to a deep cbutterole or divide among four, high sided ovenproof dishes.

Turn the heat down to medium. Fry the onions in the pan juices, adding a little more butter or dripping if necessary. When the onions are soft and starting to brown, sprinkle on the flour and stir in to soak up the fat and the juices. As the flour paste starts to colour, start adding stock or water a few tablespoons at a time, stirring vigorously to avoid lumps. Gradually add the rest of the liquid. Bring to a simmer, stirring constantly; add the Worcestershire sauce and season with salt and pepper to taste. Pour the onions and liquid over the meat and mix well. Tuck in the bay leaf (tear into four pieces if making individual hot pots).

Arrange the potatoes over the meat in overlapping layers, seasoning each layer. Dot the top layer of potato with the remainder of the butter. Cover the dish and place on the top shelf of the oven for 2 hours. Uncover and cook for a further 30 minutes. If the potatoes are not brown by this point, turn up the oven and cook for a further 15 minutes, or finish off under the grill, brushing the potato slices with more butter if they look too dry.

This recipe came directly from the Coronation Street publicity machine. Funnily enough, I've never made it, so I can't guarantee results - perhaps I'll try it while the weather's so cold.

Susie

-- Susie Thompson SPAM BLOCK IN OPERATION! Replace "deadspam.com" with "arrandragons.co.uk" to reply by e-mail.