James Martin's traditional Lancashire hotpot

Apart from being celebrity chefs, they and a string of others are all pet-lovers who have come together to produce a book to raise money for veterinary charity Petsavers.

Celebrity Chefs' Dish Of The Day features contributions by 25 of the UK's most popular animal-loving chefs, who have offered up 42 mouth-watering recipes for starters, light bites, main meals and desserts.

Antony Worrall Thompson, who has two dogs himself, says: "I know that Petsavers is working hard to find cures and new treatments for diseases that might one day affect my dogs Jessica and Trevor, so I was delighted to be given the chance to show off."

Dishes range from spicy fried fishcakes and peppered chicken salad to decadent sticky toffee pudding and banoffi pie so you can tuck in for a good cause.

* Celebrity Chefs' Dish Of The Day, edited by Mike and Mary Martin, published by New Holland, priced £9.99.

James Martin's traditional Lancashire hotpot

(Serves four to six)

Ingredients

900g (2lb) best end and middle neck of British lamb, cut into lamb chop-sized pieces; 1tbsp groundnut or other flavourless oil; 25g (1oz) unsalted butter; 4 lamb's kidneys, cored, skinned and chopped quite small; 350g (12oz) onions, peeled and cut into 1cm (1/2in) wedges; 1tbsp plain flour; 570ml (1 pint) hot water; 1/2tsp Worcestershire sauce; sea salt and black pepper; 1 bay leafp; 2 fresh thyme sprigs; 900g (2lb) potatoes, peeled and cut into 2cm (in) slices.

Method

Pre-heat the oven to 170C/340F/Gas Mark 3 to 4, then trim the lamb of any excess fat and dry on some kitchen paper.

Heat the groundnut oil and 5g (1/8oz) of the butter in a large frying pan until very hot, then brown the pieces of lamb two or three at a time.

When fully cooked, transfer to a wide casserole dish, with 3.5 litre (6 pint) capacity.

Brown the kidneys in the same way and tuck into the casserole dish among the lamb pieces.

Adding a little more butter to the pan if necessary, fry the onions for about ten minutes or until brown at the edges. Stir in the flour to soak up the juice, then gradually add the hot water and Worcestershire sauce, stirring until smooth.

Season with the sea salt and black pepper and bring to simmering point.

Pour over the meat in the casserole dish. Add the bay leaf and thyme sprigs and cook in the oven for 90 minutes.

Remove the meat mixture from the oven, adjusting the seasoning and removing the bay leaf.

Then spoon into a casserole dish and arrange the potato slices on top in an overlapping pattern. Season the potatoes and add a few dots of butter over the surface.

Cover with a tight-fitting lid or tin foil and cook in the oven for 30 minutes. Remove the lid during the last 15 minutes of cooking time, brush the potatoes with a little more butter and place under the grill for crisping.

Alternatively, turn up the heat during the last 15 minutes of cooking time and remove the lid.

Allow to cool, then reheat in the oven just before serving.