Caramelised onion chump chop hotpot served with buttered cabbage

Heat half the dripping in a frying pan, add the onions, season, cover and cook slowly, stirring every 5 minutes.

After 10 minutes take out ¾ of the onions and reserve for the hotpot, leave the rest uncovered and slowly allow to colour. When they have caramelised well, season and add redcurrant jelly and red wine. Put to one side to keep warm.

Meanwhile heat the remaining dripping in a separate frying pan and dust the chops with flour. Add the chops to the frying pan and seal both sides. Take out, season and put to one side.

Preheat the oven to 200C/Gas 6.

Add the potatoes to the same pan and toss in the dripping, season and take out.

Put a layer of potatoes (about ½) in the bottom of an ovenproof dish then layer the tomatoes on top. Next add half the reserved onions and lay the chops on top. Spoon the rest of the reserved onion over and then carefully layer the rest of the potatoes on top.

Pour the chicken stock over the top, brush the potatoes with melted butter and season.

Cover and put in the oven for 15 minutes, then turn down to 160C and cook for a further 60 minutes.

When the lamb is just cooked take off the lid, brush the potatoes with melted butter and put the oven temperature up to 180C until the top is nice and browned.

Meanwhile blanch the cabbage in boiling water for 4 minutes, take out and refresh in cold water. Drain well, add to a frying pan with 60g of butter, reheat and season.

Serve the hotpot with the cabbage and the caramelised onion on the side.