Mandy, my lead in Public Battles, Private Wars, is a Yorkshire lass through and through, but she’s partial to this famous dish from across the border. Short of cash, Mandy cooks it for the families and pickets in the soup kitchens during the strike, often replacing the neck of lamb with much cheaper cuts. Don’t tell anyone – but it tastes just as good! Try it with bacon, or left over scraps of beef. One last tip for budgeters everywhere: my Grandma used to add left over veg, like carrots and cabbage to pad it out.
You will need:
750g/1lb 8oz best end neck of lamb
2 lambs’ kidneys
500g/1lb of potatoes
250g/8ox of onions
Salt and Pepper
150ml/ ¼ pint stock or water
25g/1oz of melted butter
Cut the lamb into cutlet, removing surplus fat
Peel and core the kidneys. Cut into slices
Thinly slice potatoes and onions
Cover base of 1 to 1 ½ litre/2 to 3 pint casserole dish with some of the potato slices
Stand lamb on top
Cover with kidneys and onions
Sprinkle with salt and pepper
Arrange overlapping rings of rest of potatoes on top.
Pour in the stock water
Brush with butter
Cover the dish
Cook in the middle of a moderate oven (180 C/350 F or Gas Mark 4) for 1 ¼ hours
Remove the lid and cook for a further 30 minutes (till the tatties are golden brown)
8 shelled oysters may be added if you’re feeling flush.