This is an old recipe from Huddersfield, so named ‘Market Day Hotpot’ because if were you a shopper, or a market trader, you would want an easily prepared and slow-to-cook hot meal waiting for you when market was over. Serves four.
Ingredients
- 4 pork chop fillets, trimmed of fat
- 2 pig’s kidneys
- 1 lb (450g) onions, sliced
- 3 medium apples, peeled, cored and sliced
- 1.5 lb (700g) potatoes, peeled and sliced
- 1 teaspoon dried sage
- 1 cup of stock, cider or water
- Salt & pepper
Method
- Put a layer of sliced potatoes and onions at the bottom of a casserole dish and season to taste
- Then layer the pork chops, sliced and skinned kidneys, sliced apples and sage, with potatoes and onion, seasoning well each time
- Keep back enough potato for a thick layer on top
- Pour the stock over and cover the casserole
- Cook in a very slow oven (140C/275F/gas mark 1) for 3 hours, removing the lid for the last 30 minutes or so to let the top brown slightly.
Source: Theodora Fitzgibbon. A Taste of Yorkshire in Food and Pictures (1979). Pan Books.
