Lancashire's slow-cooked lamb and onion stew under a sliced-potato lid, baked until the top is golden and crisp. Manchester pubs serve it through the winter months.
The Lancashire hotpot evolved during the cotton-mill era as a one-pot meal cotton workers could leave to bake while at work. Lamb or mutton, sliced onions and a layer of sliced potatoes were assembled in the eponymous deep, round pot and slow-baked. Manchester gastropubs from The Edinburgh Castle to Mr Thomas's Chop House still serve a winter version, often with red cabbage and pickled walnuts on the side.
