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1. A tall earthenware lidded casserole, deep enough for chops to stand around its inner sides, while vegetables filled the centre.

2. The general name for a baked stew or casserole of meat, fish or vegetables, topped with sliced potatoes - cooked in such a pot. See 'Lancashire hotpot'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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