Cheats Scouse Food

CHEATS SCOUSE

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.

MY SCOUSE

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.