1 King Edward potato, 50 ml Hobgoblin ale, 1 tbsp butter, 1/2 tsp grainy mustard.
Coming as I do from the right side of the Pennines, I must of course deny all knowledge of what a Lancashire hotpot is *narrows eyes* but allowing potatoes to cook in delicious liquid and then crisp up doesn't half make a cracking dish. I invented this quick, simple side as part of my vegetarian alternative to the potatoes I had cooked in the juices of a roasting chicken and it's returned time and time again to my table.
1) Finely slice your potato (I don't bother to peel it - half the flavour's in the skin!) with a mandolin, food processor attachment or a good knife and add to a pan with enough ale to just submerge the potatoes. Parboil for 5 minutes, allowing the ale to reduce and soak into the potato a little, then drain away the excess ale.
2) Add the butter and mustard to the potatoes and stir through, then layer in a baking dish.
3) Roast in the oven for 10-15 minutes until the skin just begins to turn golden, season and serve.