Brown the lamb in a heavy cast iron pot over a high heat in the dripping, then remove and do the same with the kidney. Set the meat aside and turn the heat down. Add the sliced onions, bay leaf and thyme and cook until the onion is softened and slightly caramelised. Stir in the flour and cook for 1 minute. Add the Henderson’s and stock to the onions, bring to the boil and then reduce the heat to a simmer.

Add the lamb and kidneys back to the pan and nestle in amongst the onions. Lay the sliced potatoes, overlapping, on top of the eat and onion layer, then brush the potatoes with melted butter and season with salt and pepper.

Cover the hotpot with a lid and cook in a moderate oven at approximately 180°C for 1 hour 30 minutes. After this time, remove the lid and brush the potatoes with butter again, turn the heat up and put the hotpot back in the oven without the lid to brown the potatoes for 30 minutes or so until crisp and golden.

Serve in the cooking pot on the table.

Preparation time: 30 minutes

Cooking time: 2 hour 45 minutes