I WAS recently cooking Scouse stew for the TV programme, Market kitchen. I was asked to create “my version� and so was another chef from North Wales now working in London, Bryn Williams.
I am sure every reader of The Liverpool Post has got a version which is different, however I can honestly say that this was the audience’s and taster’s favourite. I think it works really well with neck of lamb which happens to be cheap and perfect for Lob-scouse.
SCOUSE STEW
Ingredients (makes 2)
2 necks of lamb
Flour for dusting
Dash of oil
100g minced lamb
1 small onion diced
1 carrot peeled and diced
1 stick of celery diced
Half a leek cut into small chunks
3 potatoes cut into 2cm dice
325ml stock
Sea salt and freshly milled black pepper
Roughly chopped flat parsley
Method
1. Season the necks of lamb with sea salt and freshly milled pepper and dust with flour. Place in a hot pan with a dash of oil and lightly brown on both sides.
2. Add the minced lamb followed by the onion and carrot and lightly colour before adding the celery, leeks, pots and stock.
3. Cook for about two hours until the neck of lamb is soft and melting, check the seasoning and serve.
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