Scouse

Scouse is the 'national dish' of Liverpool and Merseyside. Adapted from the Lobskause of Norwegian sailors in the city, it gave the denizens their nickname. It's a simple stew of mutton (and/or beef), carrots and potatoes, and is always served with pickled red cabbage or beetroot.

This is essentially a peasant dish, so the meat would traditionally be the cheapest cuts of mutton - bony, fatty, scraggy. These days it gets made with lean lamb or beef, but I reckon the scraggy mutton gives the best flavour.

Cut the meat into chunks, peel and chop the onion, and throw them into a big pan with the stock and the pepper. Bring to the boil, then turn the heat down, cover with a lid and simmer for one and a half to two hours.

After this time, peel the spuds and carrots, chop into bite-sized chunks and add them to the meat. Bring to the boil again, turn down the heat, cover with a lid and simmer for another hour. Alternatively, you could cook everything in a pressure cooker for about 30 minutes, or in a crock pot / slow cooker for 8-10 hours.

Now add salt and white pepper. Taste it and add more salt or pepper if required. You could also add a splash of Worcester Sauce for a bit of sharpness. Your gravy should be fairly thick.

Serve with a dollop of pickled red cabbage or beetroot, and maybe some crispy bread. Simple, hearty and wholesome, just like the Scousers!