Mutton hotpot with pickled red cabbage

For the pickled red cabbage: several weeks ahead make the pickled red cabbage. In a non-reactive pan, bring the vinegar to the boil with the pepper, pickling spice, sugar and salt, and leave to cool.

Mix the shredded cabbage into the cooled pickling liquid in a non-reactive bowl and leave in the fridge overnight.

The next day, pack the cabbage into sterilized jars and top up with the vinegar. Seal the jars and store in a cool place for a minimum of 4 weeks, or up to 12 months.

For the hotpot: preheat the oven to 220C/gas 8. Season the pieces of lamb and dust with flour. Heat half the vegetable oil in a heavy-based frying pan and fry the lamb, a few pieces at a time, on a high heat until nicely coloured.

Clean the pan, and heat the remaining oil, and fry the onions on a high heat until they begin to colour. Add the butter and continue to cook until the onions soften. Dust them with a tablespoon of flour, stir well and gradually add the lamb stock, stirring to avoid lumps, then sprinkle in the thyme. Bring to the boil, season, and simmer for 5-10 minutes.

To assemble the hot pot, take an oven-proof casserole dish with a lid, cover the bottom with a layer of potatoes, followed by a layer of meat with a little sauce, then another layer of potatoes. Continue until the meat and sauce has all been used up. Finish the top with a nice layer of overlapping potato slices. Brush the top with a little of the sauce and cook in the oven for 30 minutes, then turn the oven down to 130C/ gas 1/2 and leave in the oven for 2 hours.

Remove the lid from the dish and turn the oven back up to 220C/gas 8. Brush the top of the hot pot with a little melted butter and return to the oven to allow the potatoes to brown for half an hour.

Serve piping hot, with the pickled red cabbage.