Lancashire Hotpot

2. In the same pan, soften the onions over a medium heat ? but do not let them brown. Add the carrots and swede if using, then sprinkle with the flour and stir well. Stir in the stock and bring to a simmer, stirring. Season generously.

3. Place the herbs in an ovenproof casserole. Set the chops on top, then pour over the onion and carrot mixture.

4. Arrange the potatoes in layers on top, seasoning between each layer. Brush with melted butter.

5. Cover and cook in the centre of the oven for 1? hours until the meat and vegetables are almost tender. Increase the oven temperature to maximum and remove the casserole lid. Cook for a further 15 minutes to brown the potatoes. Serve at once.