Cheats Scouse Recipes

Steps:

• Put the veg in a pan with enough water to just about cover them
• Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
• Add the can of steak along with the herbs salt and pepper to taste.
• Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all.
• Serve with pickled beetroot or cabbage and slices of bread.

Steps:

• Pre-heat the oven to 150.
• Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish.
• Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish.
• Pour in the stock. Cover and cook in the oven for an hour.
• Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes.
• Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like.
• At this point, if you're impatient, you could eat the scouse as it is.
• But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,.
• Serve with crusty bread.

Steps:

• Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
• Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
• Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.