Chiddingly Hot Pot Recipe

food from great britain
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 Updated 10/03/2017

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A traditional dish from Sussex along the lines of a one-pot slow cooking oven meal. The addition of olives perhaps can be explained by the proximity of Sussex to the continent and all the foreign influences that go with that.


  • 2 cups sliced beef
  • 1/2 cup olives, stoned
  • a little allspice
  • 3 medium potatoes, peeled and sliced
  • a few cloves and black peppercorns
  • 4 ribs celery, washed and chopped
  • a little tarragon vinegar
  • a little malt vinegar
  • 2 medium onion or shallots, peeled and chopped
(see measure conversions for more information on quantites)


  1. Place a layer of chopped onions on the bottom of a large casserole dish with chopped olives and celery.
  2. Put thin slices of beef over them and sprinkle with spices and vinegars.
  3. Place thinly sliced potatoes over the meat with some more chopped olives.
  4. Repeat until all the ingredients are used up.
  5. Pour enough water into the casserole nearly to cover.
  6. Cook in at a low temperature 120oc/250of/gas mark 1/2 for about 3 - 4 hours according to quantities used.

Prep Time: 25 minutes

Cook Time: 240 minutes

Yield: 4 portions


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