Lamb Hotpot Charlotte’s Lively Kitchen
Pre-heat the oven to 180 degrees. Take the kilo of spuds, peel and dice into cubes around 1.5cm wide. Put in cold water, bring to the boil and simmer for 6 minutes. Drain and put to one side. Chop the onion and garlic and gently fry in a large pan until soft and turning brown.