Steamed Lancashire Hot Pot

2 joints best end neck of lamb, cut into cutlets
and trimmed of fat
salt
freshly ground black pepper
1 kg/2 lb potatoes, peeled and thickly sliced
3 lambs' kidneys, skinned, cored and quartered
4 small carrots, peeled and quartered
2 onions, peeled and sliced
225 g/8 oz cap mushrooms, wiped
1/2 teaspoon chopped thyme
2 tablespoons chopped parsley
300 ml/1/2 pint beef or chicken stock
chopped parsley, to garnish

Season the cutlets with salt and pepper. Place a layer of potatoes in the base of a large suitable bowl and season. Arrange the cutlets and kidney on top. Add the carrot, onion and mushrooms. Season to taste, then sprinkle with the chopped thyme and parsley.

Finish with a neat layer of potatoes. Pour in the stock. Cover the bowl with foil and tie down with string. Place in a steamer or covered saucepan half filled with boiling water and steam for 2 hours. Check the liquid level frequently and add more boiling water if necessary.

Remove the foil and sprinkle the hot pot with chopped parsley. Serve at once.

SERVES 4