Pile on the POTATO!

BBC favourites The Hairy Bikers have two good old-fashioned hearty recipes on offer from their new cookbook

Corned beef Lancashire hotpot

We've created hotpots in all their glory-a veggie version, a sausage hotpot and now let's welcome the corned beef Lancashire hotpot to the family. Crispy potatoes on the top, soft juicy slices at the bottom and beautiful corned beef in the middle – heaven from a can!

Serves 4

1 tbsp butter, plus extra for the dish and dotting on top

1 tbsp olive oil

2 onions, thinly sliced

1 tbsp flour 500ml beef stock

1 tbsp tomato purée or ketchup

1kg floury potatoes, peeled or unpeeled and thinly sliced

340g can corned beef, thickly sliced

1 tsp dried thyme

1 tsp dried sage

1 Heat the oven to 180C/160C fan/gas 4. Generously butter a large, deep casserole dish. For the gravy, heat the butter and oil in a large frying pan. Add the onions and fry until just starting to soften, without taking on any colour. Stir in the flour until a paste forms around the onions, then gradually add the stock and tomato purée or ketchup. Simmer for a few mins, stirring regularly, until the gravy has thickened slightly.