Lancashire Hotpot

Heat the oven to 180C, Gas 3. Trim any excess fat from the meat. Core and quarter the kidneys. Heat a little oil and butter in a heavy frying pan. Brown the chops on both sides, and then the kidneys all around. Lay them in an ovenproof dish. Add the rest of the oil to the pan and stir fry the onions for about 5 minutes until softened. Dust the flour over the onions and stir well. Toss the rosemary leaves (without stem), thyme and bay leaf into the pan. Add the wine and cook until almost completely reduced. Pour in the stock and season well with salt, pepper and Worcestershire sauce. Bring to the boil, then pour over the chops. Slice the potatoes into 0,5cm rounds and line 2 layers on top of the stew, brushing in between and on top with butter. Bake covered for 1h and uncover for the last 30min until the potato is golden-brown and the meat is tender. Allow to cool for at least 10 minutes before serving.