ThinkProof Cooking^TM
Lamb Hotpot & Veggie Lasagne: Meal Guide

A. Menu

Type	Formal Meal
Food	Buttered Nut and Lentil Dip Lancashire (Lamb) Hotpot with Green Beans, and Broccoli and Tomato Lasagne Raspberry Nectar Ice Cream with Chocolate Cake
Booze	Red wine, e.g. claret
Serves	Eight diners; Arriving 8.00pm
Sources	"Quick & Easy: Practical Cookery", Parragon, Bath, 2002, p58 (for starter) "Quick Cook", Thane Prince, Chatto & Windus, London, 1994, p51 (for beans); p139 (for lasagne) "One-Pot Cooking", Star Fire, London, 2003, p16-7 (for hotpot) "Sweet Dreams", Josceline Dimbleby, Sainsburys, London, 1983, p70 (for dessert)
Notes	Requires a food processor, an electric whisk, and two ovens.

B. Ingredients Checklist

Stuff to have or buy:

*Ingredient*	*Already have*	*To buy*
Onion (one; medium)
Onions (three; large: 450g/1lb weight)
Pepper (one; red)
Pepper (one; orange/yellow)
Carrots (four; large)
Celery (four stalks)
Baby sweetcorn (115g/4oz)
Broccoli (450g/1lb)
Potatoes (1.4kg/3lb)
Green beans (900g/2lb)
Garlic (two large cloves)
Coriander (c.fifteen sprigs; fresh)
Thyme (c.ten sprigs; fresh)
Raspberries (350g/12oz; fresh or frozen)
Butter (325g/11oz)
Milk (2pts/1.2l)
Whipping cream (275ml/½pt)
Plain yoghurt (55ml/2fl.oz)
Parmesan cheese (60g/2oz; grated)
Lamb (1.2kg/2¾lb; boneless steaks) [or 1.4kg/3lb; chops/cutlets of middle/best end (neck) of lamb]
Chocolate cake (450g/1lb) – enough for eight
Breadsticks (two packets/c.250g/9oz)
Sugar (300g/10oz; caster)
Eggs (two; large)
Flour (90g/3oz; plain)
Lentils (175g/6oz; red)
Lasagne sheets (200g/7oz; 'No cook' type)
Almonds (115g/4oz; blanched) [100g/3½oz is OK]
Pine nuts (115g/4oz) [100g/3½oz is OK]
Tinned tomatoes (Two x 400g/14oz tins; peeled & chopped)
Vegetable oil (4 tablespoons/60ml)
Aluminium foil
Stock cube (two; vegetable)
Mixed herbs (1 teaspoon)
Coriander (1 teaspoon; ground)
Bayleaf (two)
Ginger (1 teaspoon; ground) [or root ginger]
Cumin (1 teaspoon; ground)
Salt and black pepper
Lemon juice (3 tablespoons/45ml)
Red wine

C. Pre-Preparation

When?: Timeline minus c.five hours (e.g. c.noon)

How long?: Pre-preparation takes about two hours

Ö
	1	Peel and chop the medium onion
	2	Melt 60g (2oz) of butter in a medium saucepan on a medium heat
	3	Fry the chopped onion for around 7 minutes until just starting to brown
	4	Meanwhile, boil 1 pint (550ml) of water in the kettle
	5	Meanwhile too, measure out 175g (6oz) of red lentils, 115g (4oz) of blanched almonds, 115g (4oz) of pine nuts
	6	Meanwhile three, dissolve one vegetable stock cube in the 1pint (500ml) of boiling water
	7	Once the onions are ready, add the lentils and stock to the saucepan
	8	Bring the mixture to the boil; Then turn the heat down until just simmering gently
	9	Leave to simmer for c.30 mins. (checking regularly) until lentils are soft; You may need to stir and add some small amounts of extra water at times
	10	Meanwhile, melt the other 60g (2oz) of butter in a large frying pan over a lowish heat
	11	Add the almonds and pine nuts, and fry – stirring often – for around six minutes until 'golden brown'; Set aside when done
	12	You will have time to do a few of the dessert tasks (e.g. 19-23) below while waiting for the lentils to cook
	13	Drain the cooked lentil/onion mix in a sieve (give it a stir or two to help draining) and place the mix into a food processor (the gloop that drains through the sieve is edible: like a lentil soup)
	14	Add the fried nuts (along with any remaining butter in the frying pan) to the processor bowl
	15	Cut up c.five small sprigs of fresh coriander to make c.1 teaspoonful; Add this to the bowl
	16	Add to the bowl – 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, 1 teaspoon of ground ginger, and a grind of black pepper
	17	Process the whole mixture for about 1 minute, until fairly smooth; Store in an air-tight container in the fridge
	18	Put on sandals and grow a beard because that's what lentil-eaters look like. Tell stories with the punchline 'And the builder said, "No, not lentils, lintels", and ... oh, how we laughed.'
	19	Put 350g (12oz) fresh or frozen raspberries into a bowl
	20	Pour 3 tablespoons (45ml) of lemon juice into a small saucepan
	21	Over a gentle heat, stir in 115g (4oz) of caster sugar until dissolved
	22	Bring mixture to the boil for around 30 seconds
	23	Pour the mixture over the raspberries, and stir in with a metal fork, mashing the fruit roughly as you go
	24	Separate the whites of two large eggs into a large bowl (the whole dessert will end up in this)
	25	Add a small pinch of salt to the egg whites; Use an electric whisk to beat until whites are stiff
	26	Pour 6 tablespoons (90ml) of water into a medium saucepan
	27	Over a gentle heat, stir in 175g (6oz) of caster sugar until dissolved
	28	Bring the solution to the boil, and boil strongly for 3 minutes
	29	Pour the sugar solution onto the whisked egg whites in a 'thin stream', whisking fairly continuously until the mixture is at room temperature (c. 5 minutes)
	30	In a third bowl, add ½ pint (275ml) of whipping cream; Whisk until stiff
	31	Stir 3 tablespoons of plain yoghurt into the whisked cream
	32	Use a spatula to gently fold the cream/yoghurt mixture throughout the egg whites
	33	Pour the raspberry mixture on top of this but mix it only roughly to give a marbled effect
	34	Turn the whole mixture into a 3 pint (1.5l) freezerproof serving container and freeze for at least six hours

D. Preparation

When?: Timeline minus c.one hour (e.g. c.4.00pm)

How long?: Preparation takes about 15 minutes

Timeline Preparation

Ö
	1	Get cooking implements ready:	Chopping board and knife; Heatproof jug; Large frying pan; Large plate to hold browned lamb; Large ovenproof casserole with lid (make sure it fits in oven); Deep oblong ovenproof dish (make sure it fits in second oven); Two large saucepans; Small saucepan; Bowl for tomatoes; Medium bowls to temporarily hold onions; Very large bowl to temporarily hold potatoes, then beans; Small airtight container for garlic slices; Colander; Stirring spoon; Spatula to turn fried lamb; Slotted spoon to transfer lamb; Scissors for trimming fat; Tin opener; Pastry brush; Aluminium foil
	2	Get serving implements ready:	Medium serving bowl for nut/lentil dip; Large plate or platter/tray for crudités and breadsticks; Large serving bowl for green beans plus spoons; Serving plate for chocolate cake plus knife; Serving plate (or bowl) for ice cream plus spoon
	3	Get eating implements ready:	Large plates for first course; Small plates or bowls for pudding; Wine glasses; Cutlery
	4	Make sure ingredients are all to hand:	All prepared items; Onions; Potatoes; Broccoli; Green beans; Garlic cloves; Peppers; Carrots; Celery; Baby sweetcorn; Tinned tomatoes; Lamb; Oil; Flour; Vegetable stock cube; Salt and pepper; Bayleaf; Fresh thyme; Fresh coriander; Mixed herbs; Butter; Milk; Lasagne; Breadsticks; Grated parmesan

E. Timeline Cooking^TM

Ö	*Abs*	*Rel*	*Your*
	4.42	0		Peel and roughly chop three large onions; Set aside in a bowl
	4.48	+6		Peel or scrub 1.4kg (3lb) of potatoes; Cut into 1.5cm (c.½in) slices; Keep in water in a bowl
	4.58	+16		Boil c.½pint (275ml) water in a kettle
	4.59	+17		Turn oven on to 170^oC/325^oF/Gas Mark 3
	5.00	+18		Cut external fat from the lamb cuts and discard; Cut the lamb into small (c.½-¾in square) cubes
	5.06	+24		Measure out 225ml (8fl.oz) of boiling water into a jug and dissolve half a vegetable stock cube therein
	5.08	+26		Heat 3 tablespoons (45ml) of oil in a large frying pan over a high-medium heat
	5.11	+29		Fry lamb in three batches in pan until browned (c.3-4 minutes), turning regularly; Transfer each batch to a plate with a slotted spoon once browned
	5.23	+41		With all lamb removed, add c.one teaspoon of additional oil and then fry chopped onion in pan over a medium heat for c. 7 minutes until any juice from lamb has boiled off and onions are soft-fried and just starting to brown
	5.31	+49		Add 1 tablespoon (c.30g/1oz) of flour to the onions and stir around
	5.33	+51		Pour in the vegetable stock, stir and bring to the boil; Then remove from heat
	5.37	+55		Spread half the potato slices around the bottom of a large ovenproof casserole; Spread half the onions on top of that; Season with salt and pepper; Place the browned lamb as the next layer; Add the remaining onions plus a bayleaf and three sprigs of fresh thyme; Pour on any remaining liquid from the onion pan; Overlap the remaining potato slices as the top layer
	5.45	+63		Melt 30g (1oz) of butter in a small saucepan; Once butter is melted, brush it over the top potato slices
	5.49	+67		Season the top of the casserole with salt and pepper
	5.50	+68		Put a lid on the casserole and place in the oven
	5.52	+70		Top and tail, then wash 900g (2lb) of green beans; Set aside in water in a very large bowl
	6.04	+82		Measure out 60 g (2oz) of butter; 60g (2oz) of plain flour; and 2 pints (1.2l) of milk to make a white sauce; Locate a bayleaf
	6.06	+84		Melt the butter in a large saucepan over a low heat
	6.08	+86		Stir the flour into the melted butter
	6.09	+87		Pour in a little of the milk, beating the mixture continuously until the flour has dissolved; then gradually pour in the rest of the milk, stirring continuously
	6.11	+89		Add the bayleaf and bring the sauce to the boil still using a low heat: this takes up to 20 minutes – do the next three tasks in parallel, but keep stirring this sauce
	6.15	+93		Peel then cut two large garlic cloves into thin slices; Store the slices in an airtight container
	6.18	+96		Set three pints of fresh water to boil in a second large saucepan
	6.25	+103		Wash and cut 450g (1lb) of broccoli into smallish pieces; Have your colander handy
	6.30	+108		Once the white sauce comes to the boil, let it simmer gently for five minutes, still stirring regularly
	6.33	+111		Turn the second oven on to 150^oC/300^oF/Gas Mark 2
	6.35	+113		Take the white sauce off the heat, and set aside
	6.36	+114		Once the water in the second saucepan is boiling and on a high heat, add the broccoli for just one minute
	6.37	+115		After the minute, drain the broccoli in the colander and run it under cold water; Set aside
	6.38	+116		Open two 400g (14oz) tins of chopped tomatoes into a bowl; Mix in 1 teaspoon of mixed herbs
	6.40	+118		Spread about one quarter of the white sauce over the bottom of your deep oblong ovenproof dish
	6.41	+119		Place lasagne sheets (maybe four) on top of the sauce, making sure they don't overlap
	6.42	+120		Spread another quarter of the sauce over the lasagne
	6.43	+121		Put half the broccoli and half the tomatoes in the next layer; Add more non-overlapping lasagne sheets as the next layer; Pour another quarter of the sauce over that lasagne; Season with salt and pepper; Then add the remaining broccoli and tomatoes; Then add a third layer of lasagne sheets; Pour the remaining sauce over these sheets
	6.49	+127		Sprinkle 60g (2oz) of grated parmesan cheese over the top; Add another grind of black pepper
	6.50	+128		Cover the dish loosely with foil and place in the second oven
	6.51	+129		Just check that lamb casserole is OK
	6.52	+130		Get changed for dinner
	7.36	+174		Wash, deseed and cut the red and the orange/yellow pepper lengthways into 12-20 strips each
	7.40	+178		Top and tail and scrub four large carrots; Cut each one in half cross-ways and then into quarters lengthways
	7.44	+182		Top and tail and scrub four celery stalks; Cut up into crudité-sized batons
	7.47	+185		Wash the 115g (4oz) baby sweetcorn and cut larger ones in half
	7.50	+188		Spoon nut/lentil dip into serving bowl; Garnish the top of the mixture with a few sprigs of fresh coriander
	7.51	+189		Lay out the vegetable crudités and breadsticks on an accompanying platter; Set out for guests
	7.53	+191		Remove lid from lamb hotpot, to allow potatoes to brown
	7.54	+192		Check lasagne is cooking OK
	7.55	+193		Wash and chop seven sprigs of coriander and seven sprigs of thyme to make c.three tablespoons of mixed herb garnish; Set aside for later
	7.58	+196		Set three pints of fresh water to boil in a very large saucepan
	8.13	+211		Put the prepared green beans into the saucepan
	8.14	+212		Bring the beans to the boil for 3 minutes; Drain in a colander
	8.18	+216		Remove foil from lasagne to allow top to crisp
	8.22	+220		Melt 115g (4oz) butter in the same (now empty) saucepan
	8.24	+222		Add the prepared garlic slices and fry for 2 minutes
	8.26	+224		Toss the beans in the garlic butter; Add a twist of ground pepper – 2 mins; Pour into a large serving bowl
	8.29	+227		Remove hotpot from oven; Remove lasagne from oven; Sprinkle chopped herb garnish over hotpot and lasagne
	8.30	+228		Serve
				Part-way through main course, place raspberry ice cream in main part of fridge to soften slightly
				Serve dessert when appropriate: place chocolate cake onto serving plate; serve as an 'and/or' with raspberry ice cream

F. Post-Serving Notes

The Meal

No wow factor to really justify the long preparation time, except for the ice cream.

Variations

· Delia extras are to add six "cored, skinned and chopped" lambs' kidneys to the other lamb to fry/brown and also to add a dash of Worcestershire sauce to the Lancashire hotpot. But then, she is from Norfolk, which is a long way from Lancashire.

· If you want to just cook the hotpot on its own, then remember it's for about six, not eight. If you're doing hotpot alone and like it well-browned, do it for half-an-hour extra once you've taken the lid off.

· You could forget putting the beans in garlic butter to avoid the meal being so rich: just boil them (means doing all the beans stuff at the end about 15 minutes later).