After 10 minutes stir in the flour to soak up the juices. Make up 2 pints of vegetable stock with stock cubes and boiling water or the potato stock saved from earlier.

England is famous for its location-specific dishes. From Eccles cakes to Chelsea buns to Cornish pasties, it seems that everywhere in England has some sort of food associated with it, especially so ...

1kg (2lb 4oz) under shoulder, neck and shin of lamb, trimmed of fat and cut into 3cm (1in) pieces 3 tsp sea salt 25g (1oz) plain flour 700g (1lb 9oz) thinly sliced onions ...

I visited the world's first Ikea Hotel - here's what shocked me the most; I discovered the Rome of Croatia - with £2.50 pints and the world's most well-preserved Roman amphitheatre but none of ...

7) When the hotpot is ready, the potatoes will be nicely glazed and you will be able to pierce them easily with a knife. You will also see the meat on the cutlets coming away from the bones. Leave ...

Ingredients (serves four) 50g desiccated (dried) coconut; 30g lemongrass; 30g fresh galangal or ginger root; zest of 1 and juice of 2 limes; 3 tbsp Thai green paste ...

Heat a large saucepan over a medium heat. Add the oil and, once hot, add the onion and a pinch of salt. Cook the onions for 4-5 minutes, or until softened.

Bake the hotpot in the oven for 1-1½ hours, or until the potato topping is crisp and golden-brown and the vegetables are tender. How-to videos To play this video you need to enable JavaScript in ...