On my Five on Friday post I mentioned Global Scouse Day was on Saturday.
It caused a bit of interest and the thing about Scouse for those who are not local is, that everyone seems to do it differently. Although that said, the majority do end up looking very similar. Twitter was very busy on Saturday with people tweeting their pictures.
My two recipes are very similar and I did them on Saturday in the slow cooker. The quantities are very approximate and you can really use whatever vegetables you have. To clarify, this is my recipe not necessarily the right one!!! and I make it with beef but some make it with lamb, which is correct? Well, that is the source of regular debate in this part of the world.
2 leeks peeled and sliced
3 Carrots peeled and sliced into quite large chunks about 2cm long
1/2 swede peeled and cubed into large chunks about 2cm long
1 1/2kg potatoes peeled and cubed into large chunks or washed if using new
4 table spoons of dried barley and peas soaked overnight and then washed
500g beef/Lamb cubed and browned or 1 tin of butterbeans for the vegetarian option
2 litres of beef/Lamb stock or vegetable stock
A small bunch of thymes
3 bay leaves
1 generous teaspoon of marmite – my secret ingredient
For both pop everything into the slow cooker and cook on low for eight hours
The Barley and pea combination will thicken the gravy
Serve with just white no need to Knead crusty bread, the recipe can be found here and beetroot or pickled cabbage – that’s another debate!