There are literally thousands of different varieties of potatoes grown around the world. In the UK around 80 varieties are grown commercially.
Potatoes are often categorised according to their season. For example: varieties such as Rocket or Maris Bard are described as ‘earlies’ or ‘new potatoes’ as they are planted in the winter, ready for harvesting in the spring or early summer. Varieties such as King Edward or Maris Piper are harvested in late summer or early autumn when their skins are firm and set and are known as ‘maincrop’. The majority of potatoes sold in the UK are maincrop potatoes; they are usually available from September to May.
LANCASHIRE HOT POT
INGREDIENTS
• 500g diced shoulder lamb
• 200g carrots
• 5gm garlic cloves
• 200g thinly sliced onions
• 1/4 head celery
• 50g lamb stock
• 40g plain flour
• 120g tomato paste
• 2kg peeled King Edward potatoes
• 50g butter
• 50ml olive oil
• 3 sprigs fresh thyme
• Seasoning
METHOD
1. Cut all vegetables (except potatoes) into 1cm dice
2. Add olive oil to a frying pan and sauté the cut vegetables for 2 minutes to colour
3. Add the diced shoulder of lamb to the frying pan and saute until sealed and lightly browned
4. Add the flour and tomato paste and stir to coat. Be careful not to catch the bottom of the pan
5. Add the stock and stir through, bring to the boil and reduce to a simmer
6. Place in an ovenproof dish, cover with a double layer of foil and place in a preheated oven, 200°C/400°F/Gas mark 6 for 1 1/2 to 2 hours until tender
7. Adjust the seasoning to taste
8. Top the hot pot with sliced potatoes and liberally brush with butter
9. Season and bake in a slow oven until the potatoes are golden
10. Serve with braised red cabbage