[Margaret Pilkington]

I make it, but I don't eat it...i know that sounds daft, but hubby likes it and I don't.
I get Chump chops and choose them without too much fat...a little is essential for the flavour.......I flash fry them in a non stick pan(no added fat)........cook a couple of large onions in the same pan(picks up the flavour and any juices left in the pan)
I Slice three large potatoes and(old ones are best)......and bring to the boil in lightly salted water.......drain and then layer the onions and potatoes a couple of carrots in good size chunky pieces.....put the chops in the middle, and then put a layer of potato and onion over the top, add a 3/4pint of stock and roast in a low oven.........about 35 minutes before the stuff is to be served i brush the top with butter and move the dish up to the top of the oven and turn the heat up to pastry cooking heat(gas mark 7) to crisp up the top layer of spuds...keep an eye on the browning process...you want the top layer crispy but not cremated.
Hope that helps Eric.