Summer in the Park (www.summerinthepark.co.uk), a new festival which celebrates food, drink and music in Manchester, has teamed up with John Quilter of Marmalade Restaurant in Chorlton to reinvent the famous hotpot in the hope that it will raise awareness of some of the regional delicacies that are in danger of becoming extinct.

John's unusual hotpot, which features mutton marinated in dandelion and burdock, was judged by Britain's most loved hotpot Queen - Betty Turpin from Coronation Street - to be "delicious" (see recipe below).

Top 10 regional delicacies that are in danger of becoming extinct:

1. The Lancashire Hotpot – Betty’s famous hotpot originated in the cotton towns of Lancashire as a simple dish quickly prepared and slow cooked, similar to Irish stew. It is named after the dish that it is cooked in – the "hotpot". At one time, even oysters were included in the recipe as they were cheap and readily available.

Background

• Carrot and Creamy Lancashire Timbale

• Torn Goosnargh Chicken Salad

• Prime Peover Beef Fillet

• Seared sesame tuna on a cucumber, bean sprouts and mint salad with Asian cress

• Seafood Linguini

Seasonal food recipe finder: May

Raymond Blanc's asparagus tips and Celia Brooks Brown on spring herbs and May's seafood

• A Life in the Day: Fergus Drennan

• Food detective: anchovies

• Cauliflower power

Related Links

• North West listings

• Manchester raises the food bar

2. Goosnargh Cakes – Sourced from the Lancashire village of that name, near Preston, and now famous for its superb poultry. A goosnargh cake is like a biscuit flavoured with caraway seeds and sold during Easter and Whitsuntide.

3. Manchester Tart – Manchester Tart is thought to be a variation of Manchester Pudding, made from breadcrumbs, milk, sugar, eggs, damson Jam and lemon juice. It comprises a set custard slice in short crust pastry and a hidden layer of jam underneath. It is served with lashings of custard and was a very popular school dinner in the 1940s and 1950s.

4. Parched Peas – Sometimes called "black peas", soaked overnight and simmered to produce a type of mushy pea which was popular in Bolton and traditionally sold at funfairs.

5. Potted Shrimps – Netted, peeled, cooked and potted near the sands of Morecambe Bay where they are caught. They are famous for being the best potted shrimps in the UK.

6. Rag Pie – A rag pie is made of suet and meat and, in many ways, resembles a steak pudding except that it has a limp pastie shape. It was favoured in many parts of Lancashire and Rochdale and often referred to as a kitten pie or resurrection pie.

7. Rossendale Sarsaparilla – An old and once very popular non-alcoholic root beer-type beverage which is still brewed to a well-kept secret recipe.

8. Tatie ‘ash – Boiled potatoes, chopped onions and corned beef stewed long in butter and milk. When cooked, potatoes are mashed (or hashed) and severed with red cabbage or pickled beetroot.

9. Tripe and Onions – Once very popular but very difficult to get hold of now. Tripe is the lining of a cow’s stomach, traditionally served with onions. It is cleaned and boiled to a milky white colour and cut into strips and soaked in milk and onions for several hours prior to eating.

10. Chorley Cake – Similar to the Eccles cake, a Chorley cake is made with shiny-topped flaky pastry and filled with dried fruit. Unlike the Eccles cake, the Chorley version is larger and flatter and doesn’t have the same glazed sugary top.

Hotpot with mutton marinated in dandelion burdock

Ingredients

125ml Bottle of Dandelion and Burdock cordial

1.5kg Shoulder of mutton, trimmed of any fat and cut into 3cm cubes

100g Plain flour

2 Onions, finely diced

4 Carrots, finely diced

1 Leek, white part only, finely diced

750ml Chicken stock

4 Large baking potatoes, peeled and sliced into 4mm crisp shapes

3 Springs of rosemary

Butter

Salt and pepper

Method

1. Marinade the Mutton in the dandelion and burdock over night

2. Pre heat your oven to a medium temperature.

3. In a frying pan slowly melt a small knob of butter, evenly dust the mutton with the flour and in small batches brown all sides of the meat in the pan. Be careful not to over load the pan as this will reduce its temperature and the meat will sweat and not colour correctly.

4. Once all the mutton is browned of evenly cover a hotpot dish or a suitable roasting tray with the meat, dont discard the pan.

5. Using all the juices from the mutton sweat off your onions until translucent, just before you take the onions off the heat throw in your rosemary and allow a second or two before removing from heat.

6. Mix the onions, rosemary, carrots and leeks in with the mutton ensuring it all stays evenly distributed in the dish or tray.

7. In a medium mixing bowl mix in your potatoes with a small amount of melting butter and season well, now evenly cover the hotpot with the potatoes in two layers. Now add your chicken stock and cover dishes or trays with lids or tin foil.

8. Cook in the oven for 1 ½ -2 hours and then remove lid and cook for a further 10-15mins or until the potatoes are nice and golden. Enjoy with some baby vegetables and some pickled red cabbage.

Times Recommends

• How to season a wok
• Chicago Rib Shack hits back at its critics
• Gordon Ramsay: Indian barbecue