Hotpot
“Growing-up in Bury, I loved the chewy, soft potatoes on top of mum’s hotpot. Later, working at The Fat Duck, its intricate hotpot reignited that interest. Today, mine includes elements from both. At home, I don’t add oysters (historically, cheaper seasoning than salt), but I’ll brine the lamb. I cook the potatoes in lamb fat too, but skin-on and not cut into perfect circles. Served with pickled red cabbage and leafy greens, hotpot’s a lovely golden centrepiece.” Chef Mary-Ellen McTague, co-founder, Eat Well MCR, Manchester
Hotpot
“Growing-up in Bury, I loved the chewy, soft potatoes on top of mum’s hotpot. Later, working at The Fat Duck, its intricate hotpot reignited that interest. Today, mine includes elements from both. At home, I don’t add oysters (historically, cheaper seasoning than salt), but I’ll brine the lamb. I cook the potatoes in lamb fat too, but skin-on and not cut into perfect circles. Served with pickled red cabbage and leafy greens, hotpot’s a lovely golden centrepiece.” Chef Mary-Ellen McTague, co-founder, Eat Well MCR, Manchester