Pop a hotpot in the oven for something different this weekend, writes Hugo Arnold
For Easter weekend, we traditionally focus on lamb or salmon, both symbols of spring. Salmon has become ubiquitous, and lamb has not yet hit full strength, with Easter so early this year. Add to that the strain of catering for numbers and something in a pot starts to look like a good choice.
The idea of slow cooking seems to run counter to our busy lives, yet the approach has huge merits. Having put the ingredients in the pot, you are free to do other things, in the knowledge that you will be feasting on something rich, unctuous and delicious later on.
My favourite meats for this kind of cooking include all the less popular cuts; neck of lamb, shin of beef, shoulder of pork and chicken thighs. Root vegetables add sweetness, and acidity can be supplied by lemon juice, vinegars, or white or red wine, depending on the other ingredients. Onions and garlic stew down to a deep sweetness, and herbs, used judiciously, bring complexity.
Some ingredients lift hotpots to an entirely different level. Saffron renders everything a glorious golden colour; mushrooms add earthiness, and salted lemons work well, too. Some dishes can have rice added towards the end of cooking; others are better with potato or pasta. A crusty, well-made loaf can also make a good accompaniment.