Think of Lancashire and you think of Cotton mills, Hot Pot and Thwaites Beer. Taste what happens when the three come together…
Flying Shuttle Hot Pot
Method
Cook your preferred meat in the Thwaites Flying Shuttle so that all the meat absorbs the flavours of the beer. Add chopped potatoes, sliced carrots and onions and 2 pints of fresh water. Leave to cook for approx 45 minutes until the meat is nice and tender. Thicken and then sauté the potatoes.
Serve in an oval dish and place the sauté potatoes over the top with a helping of red cabbage on the side. Best enjoyed with a glass of slightly chilled Thwaites Flying Shuttle. Cheers.
Ingredients
2.5kg stewing steak or diced chuck (or lamb)
1lb sliced carrots
2 bottles of Thwaites Flying Shuttle
3 large diced onions
new potatoes
red cabbage
At the turn of the 19th Century, the Cotton industry revolutionised the towns of Lancashire and none more so than Blackburn. In recognition of the industry that made Blackburn a major, industrialised town, Thwaites has created Flying Shuttle, a premium ale named after the invention that itself changed cotton making, from a labour intensive cottage industry to an efficient, industrial powerhouse.
Flying Shuttle is a dashingly dark coloured beer that has a lightly hopped, fruit aroma with a rich, nutty flavour.