Warmington Hotpot

200g (7oz) marrowfat dried peas, soaked 30ml (2 tablesp) vegetable oil 8 lamb cutlets, trimmed 1 large onion, chopped 10ml (2 teasp) pea flour 400ml (¾ pt) beef stock 10-15ml (2-3 teasp) fresh mint or 10ml (2 teasp) mint sauce 700g (1½ lb) potatoes, sliced White Sauce 25g (1oz) butter 25g (1oz) flour 300ml (½ pt) milk 50g (2oz) cheddar cheese, grated

Cook dried peas according to packet instructions for 40 minutes, then drain. Heat oil in a large pan and lightly fry chops on both sides. Transfer chops to a deep ovenproof dish. Fry onions for 2 minutes, sprinkle over pea flour, then add the stock. Bring to the boil, stirring. Add the peas and mint and stir well. Pour over the chops. Thinly slice the potatoes and arrange in layers over the chops. Melt butter in a small saucepan, stir in the flour. Remove from the heat and add the milk, return to the heat and bring to the boil, stirring. Spread the sauce over the potatoes. Cover and cook in the oven 180º C / 350º F Gas Mark 4 for 1 hour. Remove from the oven, sprinkle over the grated cheese and return, uncovered, to the oven for a further 10 minutes.

Serves 4